I made a killer meal yesterday. Beef Brisket, Buttery Garlic Mashed potato's, Sauteed asparagus and a white and red coleslaw. It was fantastic.
I was hesitant to cook the Brisket on my Weber gas grill (mainly because it would seem charcoal along with a combo of wood chips would be the better) but decided to do it after all pretty much because I'm pretty good at grilling. So here's what I did.
Dry Rub:Sweet Paprika, Onion Powder, Garlic Powder, heavy sea salt, heavy cracked black pepper, ground mustard, cayenne pepper, oregano and cumin.
Liberal on the paprika, moderate on the powders, heavy on the salt and pepper, easy with the oregano, cumin and mustard, use the cayenne to your liking.
First step is to let the beef dry out. I hate it when people or my wife take the meat out of the pack and immeditely season it. No. Beef should be dried out a bit. I like to leave it out for a while, maybe an hour and then refrigerate it in a pan or something for another hour then take it out to season. Obviously during the week whilst at work it's impossible to do so. But if you have time I really think it makes a difference.
Ok, so rub away. Pre-heat your gas grill to 250 degrees. You can do this usually by leaving the back burner off and the middle/front burners on low. Place your season beef in an aluminum pan, I doubled up, and make sure it's fat down. You want the fat to drip onto the bottom. Cover the pan with foil, double that up too. Place in the center of your grill and have a beer or two. Let this cook away for 3 hours. But at the hour mark, flip the fat side up and notice the amount of juice you already have in the pan. This means it's working. Keep it fat side up for about 30-35 minutes. Then flip back to the way it started for the strech run. One thing to do that I forgot to mention. If you have any beef stock on hand, when you flip the meat from the fat cap side down to fat cap side up pour in about 1/2 cup of the stock to the juice. It will add to the gravy flavor. (Red wine & believe it or not Root Beer also works here but I would use the red wine towards the end not when you flip the fat). After about 2.5 hours open her up and let the meat sit in those wonderful juices and turn off the grill. Basting would be smart here too.
To get that gravy working (or just leave the juice as is, au jus style) just pour it into a pot, get a nice heat on it and work in a flour water mixture, constantly stirring. You want a dark tan brown color. If you like thick gravy use a bit more flour. Then strain to avoid clumps and your gravy is done.
This is a hell of a dinner. Use it. Let me know how it works. It worked for me and it was my first time doing a brisket on the gas grill without smoking it. This is how I do my ribs except the dry rub is different. Mangia!
P.S. If anyone wants the coleslawand/or mashed taters recipe holla in the comments. Simple stuff.
