Published July 1, 1998.
When developing our barbecued beef brisket recipe, we wanted to figure out a way to make cooking this potentially delicious cut of meat less daunting and less time-consuming. We weren't able to get the total cooking time below six hours in our brisket recipe, but we were able to make the job easier on the cook. Essentially, we cheated, cooking the meat over the grill for two hours to let in those all-important smoky flavors, then moving it to the oven, where it would have to cook for three or so more hours but could be left unattended.
Cooking a whole brisket, which weighs about 10 pounds, may seem like overkill. However, the process is easy, and the leftovers keep well in the refrigerator for up to 4 days. (Leave leftover brisket unsliced, and reheat the foil-wrapped meat in a 300-degree oven until warm.) Still, if you don’t want to bother with a big piece of meat or if your grill has fewer than 400 square inches of cooking space, barbecuing brisket for less than a crowd is easy to do. Simply ask your butcher for either the point or flat portion of the brisket, whichever cut you prefer. Then follow the master recipe, reducing the spice rub by half and grill-smoking for 1 1/2 hours. Wrap the meat tightly in foil and reduce its time in the oven to 2 hours. No matter how large or small a piece you cook, it’s a good idea to save the juices the meat gives off while in the oven to enrich the barbecue sauce. Hickory and mesquite are both traditional wood choices with brisket.
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