8-lb. Beef brisket, untrimmed
1/2 cup dry rub
Freshly ground black pepper
2 large yellow onions, peeled and quartered (optional)
Prepare and preheat grill. Danny uses hickory and recommends indirect
heat. Grill is ready when the temperature reaches 265F.
Blot brisket with paper towels, then sprinkle rub on both sides.
Place brisket, fat side up, in a disposable aluminum pan. Arrange
onions around meat, then add enough water to come just to top of
Place pan on grill rack, close lid, and cook for 6-7 hours, adding
coals and wood as needed. Because grills have hot spots, rotate
pan occasionally. If water boils, your fire is too hot. Midway
through cooking, turn brisket over and add more water. Do not let
water boil away.
Brisket, which shrinks by almost half in cooking, is done when
fork- tender. Remove pan from grill, transfer meat to a cutting
board, and let rest for 15 minutes. Trim fat and discard. Save
tapered end of brisket where grain runs opposite to rest of meat,
for burnt ends (see below); slice and serve.
Demand for those crunchy bits of meat is so high in Kansas City
that some places fake them by using the lean part of the brisket.
Reputable establishments, of course, never do this. Place 1 untrimmed
cooked 8-lb. Brisket flat side down on cutting board. Cut tapered
end of fatty side. If not burnt enough, toss end on a preheated
265F grill until crunchy, about 1 hour. Then cut into cubes. Serves
as is, in sandwiches, in baked beans, or in barbecue gumbo. Makes
about 1 lb.