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In Reply to: Burn Ban, Brisket, Gas Grill and Oven posted by Fisher1 on November 06, 2011 at 20:39:32:
Am pleased to report that the brisket, cooked first on the gas grill for about seven hours, and then finished in the oven (foil-wrapped), was much better than I expected. Used several foil pouches with wet wood chips for the first four or five hours. Using a Weber 3-burner grill, with the back burner turned 1/2 open and the front burners turned off, it kept the temp right on 225 degrees. I had the brisket on a large V-rack, sitting in a large, deep stainless pan/container to catch the drippings. After the brisket hit 201 degrees in the oven, I took it out, opened the foil, and let it rest for a little over a half hour before slicing it. One other thing I'll pass along is that a two-burner Weber gas grill will not cook as low as 225 degrees, even with only one burner on and turned down to the lowest setting. The point is, if you want to smoke on a gas grill, the larger three-burner (Genesis model) is the one to go with.
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