Why You Won't Find Recipes For Grilled Brisket
Have you ever skimmed through a cookbook and wondered why you can never find a recipe for grilled brisket? After all, a grill gives you a bigger surface to work with and imparts a great smoky flavor to whatever you cook there. But when it comes to brisket hitting the grill, while you might enjoy the taste of the meat, you almost surely will not enjoy the texture.
The reason has to do with the cut of the meat. Brisket comes from the lower chest, or breast, of a cow. Because the muscle in this area gets a great deal of activity while the animal is alive, it has a lot of connective tissue. These fibers make brisket a tough cut which needs a long and slow cooking time to take on a pleasant texture.
Grills offer a speedier method of cooking along with high heat, two things not satisfactory for brisket. Barbecue grills are best reserved for quick cooking, where ribs or other large, already relatively tender cuts would fare better.
Why you really don't want to grill brisket
If you slap a brisket cut down on the grill, the high heat will tighten muscle fibers and break down the fat. This is desirable for steaks, chops, and even ground meat. However, collagen-rich meats like brisket, don't have a great deal of fat. Instead, the heat only makes all those fibers tougher. The result at the end of the cooking time will be something terribly chewy.
Smoking or braising are better techniques for cooking brisket. If using a smoker, be prepared for the process to take several hours or even go overnight. The brisket and the coals should be turned every few hours. This method will break apart the tough fibers and leave you with a tender cut of meat.
If braising, sear the brisket before placing the meat in the oven. Keep the temperature low and cook for about three hours. Sure, it will take plenty of patience and planning, but with a more time-consuming technique, not only will your brisket be tender, but the meat will be flavorful too.