I tried something last week out of necessity because I ran out of charcoal and wood. I only had about 1/4 of what was needed and no way to get to a store. So I did my chicken breasts (boneless skinless) over this for a few minutes on each side on the BBQ grill. They were, of course, quite raw in the middle, but enough to have a grilled appearance on the outside because there wasn't enough heat to cook them thoroughly.

I brought them inside and wrapped them all in Heavy Duty foil after seasoning with salt, black pepper, old west seasoning, and an ounce and a half of brisket marinade...but the flavor isn't about the seasoning. Baked in slow oven for a couple hours and then tested. I don't believe I've ever had more tender, juicy and smokey/grill tasting chicken breasts and they retained that fresh smoked flavor even after being refrigerated for leftovers.

If wrapping can produce this sort of magic, I'm going to try grilling ribs and small briskets for an hour and then transferring to the oven in foil and see if I can get the same results. Has anyone else tried wrapping and finishing in the oven and liked the results?

Perhaps this is why grandma's brisket and taters always tasted so good because she always wrapped it and baked it at just over 200 for hours...and she didn't own a grill.

I've done ribs that way, beef and pork, and they turn out really good.

Had an uncle that would smoke his brisket for 4-5 hrs, then put it in a big roasting pan, seal it up tight with foil, and stick it in the oven at about 225 for another 3-4 hrs. It would melt in your mouth. And all of that jus he used to make sauce.

Glad you brought this up, I need to try Uncle Roddy's method!

Fat side down or up......LOL...only joking.

@nothin but net Thanks! I'll definitely give this a go!

@ redfin LOL!

I make ribs on a gas grill all the time and they come out great. get some baby back ribs, and cook them on the gas grill until the outsides are done and look smoked. then baste them with a good bbq sauce, wrap in foil and pop in the oven at 300 for two hours. fall off the bone good.

Well, I tried my own post with pork loin starting on a grill and finishing in foil. Epic fail. Just not enough smokiness gets inside a piece of meat this thick so it lacked the flavor smaller cuts like chicken breast have. Perhaps I'll butterfly it next time so more surface area is exposed to the grilling. I'm still thinking a moist cooking medium (like pot roast) or a smoker is best for a pork loin.

I do the same thing with leg quarters...the wife and kids love em.
I've also cooked country style ribs the same way but with less favorable
results.

ive cooked ribs on a 4 gas burner grill.turn on 1 burner on low & just put the the ribs on the complete oposite side.wrap some wood chips in foil soaked overnight to throw on burner and your good.keep it slow and low.no need for oven wrap in foil on grill.