Cher's Char-Grilled Oven Brisket

From: Jb Tyler, TX

On Jun 8, 2009

I took a 10+ pound (frozen)brisket on a campout. I used a Jumbo size ziplock bag to marinade it and kept it in the ice chest until it was time to cook it. The campground was crowded and we attracted a lot of stares when I threw that huge piece of brisket on the charcoal grill to "burn it". As soon as it was the right color I carved off the right size piece to fit into my crockpot - I cooked it on "high" for about 6 hours. The remaining piece I wrapped in heavy duty foil 3 times and put on the grill and SIL wrapped the entire grill in foil. We left camp (with our fingers crossed) to go kayaking. We returned to find both briskets were wonderful! The crockpot brisket was really good and moist - the brisket from the foil packet was kind of too crispy on the bottom...however, the top portion was SO GOOD! The whole campground smelled like brisket. There was plenty to share. I served the brisket with beans , fire roasted potatoes and BBQ sauce. It really was a nice memory....

From: susie61

On Oct 22, 2008

cher, this is delicious...no more slaving over a pit all day! this has the results of an all-day effort with a lot less work. first time, made exactly according to recipe, very good. second time, added garlic, worchestire (sp.), and coarse ground pepper to marinade. added a little zip! watch the brisket when you are browning (searing) over the hot grill. i use a charcoal grill, and it flamed up so much that the brisket got really, really burned and even after cooking in oven, was barely edible. luckily, the other brisket i was cooking at same time did not get burned. so if you're using a charcoal fire, might want to keep a close eye on it! again, cher, thanks for a great recipe!

From: Mark H.

On May 27, 2003

Very easy to make and the brisket comes out moist and tender. The flavor of the marinade really penetrates the meat. The only thing I didn't do was trim the fat from the brisket. I just couldn't bring myself to do it...I was taught to leave it on and cook with the fat side up so it melts through the meat. Otherwise I followed the recipe and we loved the results. Thanks Cher.

From: riffraff

On Nov 11, 2002

Followed directions totally except I had to stop cooking it after 6 hours. Turned out fantastic. Took half of the brisket to BF's house for he and his dad. Had some with just the juice and some with a marionberry spicy bbq sauce, YUM girl!