okay – Mr.Z saw the blog and didn’t particularly love reading my perspective without his sayso in there…
I happened to slow cook a brisket yesterday for like 5 hours so it would just fall apart…AND…it.didn’t. Mr.Z. politely declined sandwiches for lunch and then said, “oh great! Now on your blog you’re going to talk about how I insulted your cooking!”. So here I am, moving beyond his polite no thank you and getting to the important part of this here whole situation (ya hear that Mr.Z ??): I HAVE A BIG ASS BONE TO PICK WITH BRISKET THAT STARTED 14 YEARS AGO!
After I graduated from college, I started working in the big bad city of Houston, Texas…home of big trucks, cowboy hats, stolen big trucks, big everything really, and BARBEQUE ( down South I understand that barbeque refers to grilling or smokin but not really saucy). They would marinate these briskets and wrap em up and grill them nice and slow…now I tried to do this deal time and time again and burned every damn one!! Charcoal briquette style! Ooooooheee it pissed me off and I’m a gentle soul…sometimes I guess. So I kind of gave up…then a few years later I move to KC…home of I suppose fountains, controversial school districts, jazz, and yet again…barbeque (only this time it IS all about the sauce). I have another opportunity to get the brisket thing right. I think I have come close a time or two, but I just don’t have this sure fire process and I’ll be darned if I’m going to waste too many more hunks of cow! I will not allow myself to go online at this point to start pouring over recipes to read and deduce just where I went wrong.
People, I need one of you to be the King/Queen of brisket awesomeness and do share your secrets….PLEASE!
AND, if you’re one of those people who has an amazing kitchen trick but won’t tell anyone what it is….well…there’s a place for people like that, that’s all I’ll say about it
pissed out
Attraversiamo; Darma Z's Blog 
I am the queen of web searches re: food, so this is what I found. Most recipes call for a smoker but I googled “beef brisket charcoal grill” and this is one thing that I found. Be sure that you have heavy-duty aluminum foil. Some recipes call for a ‘mop’ but the one below does not. It seems that most mops call for beer, which may not be family friendly (although all of the alcohol cooks out so it would be fine in my book). Don’t give up and let us know how it goes!1
http://www.epicurious.com/recipes/member/views/BARBECUED-BEEF-BRISKET-FOR-A-CHARCOAL-GRILL-1241613
You have confirmed it for me Stefanie…Mr. Z needs to get an new smoker! We have one that is electric and there is just no controlling the heat! I left out the charcoal briquette I made on that little baby just because it all was getting a bit ridiculous! I mean, no need for me to go on and on and on about it…:)
Our two grills(note – one was inherited – no extra purchasing here) are gas, but I think if I clean the heating element on the older one I can control the heat perhaps better than charcoal – we’ll see –
maybe i’ll let Mr. Z try the next one…
Thank you for searching! You’ll have to come over and have a sample!!