Cooking food over the open flames of a fire pit offers you numerous sensory pleasures and delights. The smoking of the flames acts as a natural seasoning, enhancing the flavors of the food. With a fire pit, you're truly not limited at all to the types of food you can cook. For example, cooking a brisket over an open flame allows you to seal and smoke the juices and tastes of the meat simultaneously. Using strategic cooking methods for a brisket over a fire pit ensures you get the best tasting meat possible.
Things You'll Need
- Aluminum foil
- Grill cover
- Metal poker
- Basting brush
Lay your coals over your fire pit and light them with a match. Lay your grill 6 inches above the lighted coals. Allow the coals to heat up as you prepare your meat.
Cut a sheet of aluminum foil that is three times as long as your brisket. Place your brisket on the exact center of the aluminum foil and spread seasoning generously over the meat. You can use onion soup mix, chili peppers, dried garlic and onions, or anything else you prefer.
Wrap the aluminum foil snugly around the meat. Add two more layers of aluminum foil, wrapped securely around the meat. Wait to your coals are white hot.
Push the coals to one side of the fire pit with your metal poker. Place the meat on top of the grill. Place the lid to the fire pit on top.
Cook for one and a half hours and then lift the cover and turn the brisket over with a pair of tongs. Cook for another hour and a half. Remove the lid, taking the brisket off the grill with a pair of tongs.
Remove the brisket from the foil using a knife and fork. Drain the juices from the foil into a bowl. Place the brisket back on the grill without foil and cook uncovered for 20 to 30 minutes, until brown and crispy. Baste the brisket with the drippings every five minutes or so.
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