the best charcoal bbq grill to buy How to Cook Beef Brisket on a Grill

Niu bris is an American barbecue, and it takes a lot of patience to cook Niu bris on the grill.Whether you're using charcoal or a gas grill, the cow bris has to cook very slowly with indirect heating in order to become tender and juicy.You may need to light the grill at breakfast in order to cook the full cow bris in time for dinner.
Don't be intimidated.
-When the smoked beef bris is finally ready to slice and serve, it doesn't match.Ask your butcher for a fat that has not been trimmed.The fat outer layer is essential to keep the meat moist and juicy during long cooking.
Massage the meat with your favorite dry rub or plenty of salt and pepper.If you have time, wrap the cow bris in plastic and refrigerate it overnight so that the meat can absorb the flavor from the spices.Bring the cow bris to room temperature about 45 minutes before cooking time.
If the center is not cold, the meat is cooked more evenly.For a charcoal grill, fill the chimney with charcoal and fill the bottom with a crumpled newspaper.Light the paper and let the charcoal burn until it turns to ashes.
Dump hot charcoal on one side of the grate at the bottom of the grill.To get a better smell of smoke, add a few large pieces of cheese or pecans to the coal.On the gas grill, soak a few mesikett or pecan slices in clear water for 30 minutes.
Drain the chips and put them in the foil pan.Place the wood sheet tray on one side of the rack at the bottom of the grill, then only illuminate the burner directly below the wood sheet.Cover the grill until the charcoal or wood flakes smoke but do not burn.
If your grill comes with a thermometer, it should be between 225 and 250 degrees Fahrenheit.Fill the foil tray with water and place it on the bottom shelf of the grill, close to charcoal or wood chips.The water pan captures water drops and produces steam to keep the meat moist.
Place the cow bris above the drip tray on the grill.The cow bris should be as far away from the heat source as possible so that it can cook very slowly.Cook cow bris with covered grill, add some coal per hour if you use charcoal grill.
Keep the grill temperature between 225 and 250 degrees F.Check the temperature of the cow bris after cooking for at least an hour per pound.For example, cooking an 8-At least eight hours of pound bull bris.
When the thermometer reading inserted into the thickest part of the meat is 190 F and the meat is tender with a fork, the cow bris is finished.Remove the cow bris from the grill and let it rest for about 30 minutes before slicing.The rest of the time helps the meat to keep the juice when it is sliced.
Slice the cow bris on the grain.
Slice or sprinkle the bris with barbecue sauce