Gas Grill Bbq Brisket Recipe

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This recipe was first published on June 29, 2016, and includes instructions for brisket, a rub, and barbecue sauce.

Do you want to learn how to grill brisket? The first time I grilled brisket, I was pleasantly surprised with the results. Although I don’t own a smoker (yet), I do own a gas grill, which I love using to cook new dishes. Smoked beef brisket is something we would typically order from well-known local BBQ restaurants, but now that I know how to do it, I can make my own. So, here is my hopefully helpful post.

This was a sponsored post on behalf of KC Masterpiece BBQ Sauce Mix and Dry Rub from Kroger back in 2016, but that was a few years ago, and since then, thanks to Google, this post for how to grill brisket has become my most popular in terms of organic search visits. So I decided to revamp the post and recipe to reflect my grilling skills and make it more my own to reflect my blog and business.

I found my instructions for grilling brisket HERE, but I changed a few things. First, I let the brisket warm up a little from the fridge and sit with the dry rub to get that crispy exterior going. Next, I transferred the brisket to a (grill safe) foil pan to keep it cooking low and slow. Finally, I basted it toward the end of grilling time with my recipe for Apple Butter Barbecue Sauce.

Beginner Smoked Brisket on a Gas Grill

Beef Brisket on a Gas Grill đź”—

This Beef Brisket is seasoned to perfection. Eat it as an entrée, add it on a bun, and top as you wish. Either way, you’ll be glad you did.

Prep: 1h30min

Ingredients:

  • Beef Brisket (highest grade you can get), flat cut, about 5 lbs
  • Your Favorite Brisket Rub
  • Water, Juice, or Beer
  • Buns
  • Tools:
  • Aluminum foil
  • Temperature gauge
  • Wood chips
  • Aluminum pan
  • Cooler Bigger than your Brisket

Instruction:

  1. 1. Make sure you have plenty of Blue Rhino propane – a lengthy grilling time awaits. An extra tank is a good idea.
  2. 2. Trim any large chunks of fat and the fat cap from the brisket, as needed.
  3. 3. Dampen the brisket with a little water, and then add a generous amount of rub to all surfaces. Salt all surfaces too if salt is not included in your rub. Also, some cooks like to inject their brisket with broth or brine, but it isn’t required.
  4. 4. Wrap the brisket in plastic and/or place in a container; refrigerate overnight.
  5. 5. Prepare your grill for smoking and indirect grilling. Pour water, juice, or beer in an aluminum pan and place it on the hot side of the grill. Add your favorite wood chips. A homemade aluminum foil pouch placed on the hot side of your grill will work great; you can also use a portable smoker box or your grill’s smoker box, if it has one.
  6. 6. Preheat the grill to around 225-250 degrees
  7. 7. Place the brisket over the part of the grill where the burner is off or very low. Cook at 225-250 degrees. Keep the lid closed and maintain the cooking temperature throughout. Note that it will take several hours to barbecue the brisket; the size of the brisket and other factors will determine the actual length of time required.
  8. 8. Use a thermometer inserted into the center of the thickest part of the brisket to monitor progress.
  9. 9. As you barbecue, keep an eye on both your wood chips and the liquid in your pan; replace as needed.
  10. 10. Flip the brisket once, about midway through.
  11. 11. For a moister and more tender brisket, and to cut some time off the process, tightly wrap the brisket in aluminum foil when its internal temperate reaches about 150 degrees. (This is known as the Texas Crutch.) This will also help your brisket get past the infamous Stall, where progress slows or even stops.
  12. 12. If you choose to wrap your brisket, the bark (or crust) may end up soft. You can harden the bark a little by finishing the brisket unwrapped over direct high heat for a couple of minutes on each side.
  13. 13. Remove the brisket when its internal temperature reaches about 200 degrees. (Note – some chefs prefer 203, others about 196. Trial and error will help you decide the best temperature for you.)
  14. 14. Let the brisket stand for a couple of hours, until its internal temperature drops about 40-50 degrees. Ideally, hold the brisket in an insulated cooler during this period, sitting on a towel. This will allow the meat to finish cooking.
  15. 15. Slice across the grain, serve, and enjoy! Recommended: try on a toasted bun. You can add barbecue sauce too, but it shouldn’t be necessary if your brisket is done right.

FAQ

How long do you cook a brisket on a gas grill?

For gas: Continue smoking the brisket, turning it over every three hours, and flipping it if the top or bottom is browning more quickly than the other, for a total of 10 to 12 hours, or until the meat is extremely tender but not falling apart.

How do you grill a brisket on a gas grill?

Place the brisket over the area of the grill where the burner is off or very low. Preheat the grill to approximately 225-250 degrees. Cook at this temperature. Keep the lid closed.

What is the 3 2 1 method for brisket?

The popular 3-2-1 method of cooking ribs uses the Texas crutch; the numbers simply refer to 3 hours in the smoker unwrapped, followed by 2 hours of foil-wrapping, with the final hour unwrapped at a slightly higher temperature.

Can you smoke a brisket on a propane grill?

Scroll down to see the methods for a gas, charcoal, and pellet grill. Smoker or Grill: You can smoke a brisket on any type of grill. Charcoal or Wood Pellets: Choose the fuel that works with your grill. Wood Chunks or Wood Chips: If using charcoal, add a few wood chunks for added flavor.

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