The thread on making brisket on a gas grill got me motivated to give it a try...I have never made a brisket before so I was a bit apprehensive, especially because we were having guests over (including my Brother, who is a chef.)
Here's my effort tonight.
I took the brisket and added a nice rub to it last night, then wrapped it in saran wrap and stuck it in the fridge till this morning.
About lunch time I heated up the gas grill to about 225 degrees and added my pre soaked Mesquite wood chips. I put the brisket directly on the grill (fat side up) but away from the heat side and put a drip pan under the meat.
I put a couple slices of applewood smoked bacon on the top of the brisket and let er rip.
I checked the wood chips from time to time and added fresh as needed. I also put a mixture of apple cider vineger and water in the drip pan, and occasionally sprayed the brisket with apple juice. Oh yeah, I had a little diet coke left over that I poured over the meat as well.
After 5 hours the internal temp was only about 150, and since I was getting close to dinner time, I pulled the brisket and put it in the drip pan with the juices and sealed it up tight, then popped it in the oven at 325 for an hour and 20 minutes.
I pulled the pan and still covered in foil, wrapped it in a towel and put it in a cooler for another 45 minutes.
In the meantime I grilled some chicken breasts that had been marinating in an orange poppyseed marinade (Emeril's, very tasty!) just in case the brisket was a bomb.
The final product:
For sides I also made my Adobo Potato Au Gratin and someone brought a mixed salad with raspberry vinegarette dressing and fresh strawberries.
Pic of Adobo Potatoes Au Gratin from a previous post...
The brisket came out much better than I expected, and was not dry at all. We didn't even feel the need to put anything else on it (BBQ sauce, for example) it was good just the way it was. I was feeding 8 people and everyone commented on the great brisket, so I am going to claim sucess!
Plan B, just in case....
Thanks again to everyone for your comments and advice.