Okay, so the purists will condemn this recipe, but it tastes great. Cooking a brisket on a covered grill or smoker for up to twelve hours can waste a lot of daylight. I’ve saved a lot of time by setting my oven to automatically start at 4 A.M. at 225 degrees. By noon, I’ve got eight hours under my belt.
Remove the brisket from the oven and finish it off on the grill or smoker. Times vary depending on the size of brisket you select. This brisket was twelve pounds and took about twelve hours total cooking time. Grills and smokers temps can vary and keeping a constant temp can be difficult at times. The oven gives me seven controllable hours of perfect 225 temperature.
Once you put it on the grill, sear it at high heat until the sides are a crispy brown. Lower your heat to 225-250 for the next 2-4 hours and by 4 P.M. your ready to serve. Use the regular spices, condiments, rubs, and sauces that your recipe calls for. Make sure to add your favorite wood chips to the grill for a two to four hour smoke. This is sufficient to give it great flavor. Make sure your apron looks like its been through a war, blackened with charcoal and red with sauce. When the guests arrive, they’ll think you’ve been at this before the sun came up.
