Originally Posted by John Doe

Awesome--year old thread!! First, to make some adjustments to my previous post: I actually moved on June 28 last year, not in July, and I have QUIT using hardwood charcoal because it gets too dang hot and burns out too quickly (for me, anyway) and apparently our grills are 22.5 inches instead of 21. I grilled on the Weber last night: baby back ribs and fresh beef/pork/onion top mix from Chop's Specialty Meats in Broussard, La.

A guy from Austin taught me how to cook brisket the Weber, and I like the way it turns out. I have never been able to cook one with out it being tough or dry any other way. First of all, I pile all my coals on one side and leave them piled up (I don't do it the way Weber wants you to). I season the brisket heavily with coarse pepper and let it set up for at least an hour before I cook it, and put it on top of the coals at max heat for about 8 minutes on each side, literally letting it catch fire and char to black. Then I take the brisket off and set it on two thicknesses of aluminum foil. I fold up the sides of the aluminum foil, pour in half a beer, and distribute a half of a handfull of kosher salt on either side. Then I seal up the package and throw it on the cool side of the grill and leave the lid on and let it cook for 2 1/2 to 3 hours. I also cook eye of round and actual roasts the same way. If it turns out right, you can shred it with forks and it tastes like smoky texas style bbq.

I have told people how to do this and some have had bad results on their first or second attempts. I think it is like any other kind of cooking--you have to do it to get the technique down. IOW, the method listed above would need to be adjusted based on the size of your brisket, ect....I usually get them in the 6-8lb range.

I think its funny this thread came up, because I am leaving this pm for the beach house and ordered a 210 lb split hog for next week

Good luck!

PS: if you like london broil cut, I take a cup of coffee grounds, tablespoon of salt and one of sugar and coat the meat, let it set in the fridge like that for six hours or so. Then I throw it on the hot part of the grill to set the crust and then move it off to the side for about 40 minutes which will still be on the rare side. Totally different than 'bbq' style, but a neat trick the same guy from texas taught me.