How To Smoke Brisket On Gas Grill

Learn how like shooting fish in a barrel it is to cook a brisket on your backyard gas grill with these easy to follow step past step photograph instructions. You too tin can enjoy one of the Kings of BBQ at home.

Introduction

I love brisket. It is almost my favorite meat. I usually cook brisket with Kansas City Oven Baked BBQ Beefiness Brisket and it is a family unit favorite. So I'yard treading on dangerous ground here but time for something with a not bad bark that you don't get from the oven method.

First and near important, you demand to gear up your grill for indirect cooking and smoking. Come across my previous mail How to Set To Upward Your Gas Grill for Smoking and Depression and Irksome Cooking . This is the cardinal to any cooking of this type.

I started with a bones rub, some sugar, paprika, salt, and pepper. You can complicate this every bit much as you want, but these are the nuts of a rub. Now cooking information technology low and wearisome, add some smoke and you're there. Not a complicated matter.

My Rating

A very dainty five. Very skillful.

🐄Brisket

Beef brisket is a cutting of meat from the lower chest wall.  The brisket includes superficial and deep pectoral muscles. The moo-cow does not have collar bones, so these muscles support about 60% of the bodyweight of an 1500 pound cow.

All that work produces a lot of connective tissue, and then cooking a brisket is all about melting the connective tissue completely. Read that every bit depression and wearisome. It is the melted collagen that gives you wonderful results.

Image licensed from Fotolia. Copyright past foxysgraphic - Fotolia. Image modified in accordance with the license.

Whole briskets are generally vacuum packed for the producers and are ordinarily 8 to 12 pounds which is more meat than about of us "cooking for two" people want except for parties. Think about ½ pound per person as a common serving.

I usually buy one-half briskets. There are the "point" and "apartment" halves. Generally, the point half is 2 layers, and the flat with but ane layer of musculus.

I tend to buy flats, so I don't need to bargain with the two layers, but either is fine. Around me, virtually "point" cuts include a layer of the flat, and so there are two layers ordinarily, but the point is that upper layer. The point may be a fleck more tender though.

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✔️Tips

Trimming the Fat. Yes or no?

The anti-trimming gang says it is natural and volition protect the meat.

The trimmers volition contend it makes a large mess and that it is the melting of collagen that produces almost of the wet. As well, more area for the rub to be on the meat. I'g not eating a chunk of fat but considering it has the "bark" on it.

A compromise is to trim the fat to ¼ inch thick. This is usually what I practise at present just the motion picture is a full trim.

To Inject or Not to Inject?

I don't. You can add a variety of flavors, simply I don't want to do that.

Is it moister? Some say yeah, some say no. If yes and so it is marginal.

Enquiry it carefully before doing this. Mistakes can ruin your brisket.

Should You Brine?

Some people swear past it, just nigh competition smokers don't. I have never been a fan if brining beefiness. I have experimented with it with other cuts of beef and I felt it took abroad the "beef" flavor a chip.

🌡️Temperature

I usually exercise 250° but feel that is the highest you lot should go or y'all may have more drying. Most smokers will employ 225°.

Some recipes volition suggest all the fashion to 300° and talk near how wonderful it is. Yep, information technology is wonderful because information technology is brisket, but it would be moister, and "wonderful-er" if cooked lower.

Delight meet How to Set a Gas Grill for Smoking and A Beginners Guide to Grill Temperature on a Gas Grill for low and irksome grill set upward instructions if you need help.

Y'all must have a good grill surface thermometer to do this correctly. Forth with the required surface thermometer, a continuous read probe thermometer is a good thought.

I used the Thermoworks Therma Q Blue (This is an affiliate link, meaning I practice make a small amount from your purchases. Your price is not affected by this commission.)

⏰Fourth dimension

Most will say ane to 1 ½ hours per pound assuming a 250° grill. Non a bad starting indicate for time direction just a wide range.

More than important than weight is probably thickness. A plump 8-pound brisket may have as long or longer than a thinner 10-pound brisket.

In that location are lots of variables: grill temperature, thickness, weight, and if you lot do a Texas crunch wrap (see 2 sections downward). There are probably more. So no two briskets will cook the same.

When is a Brisket Done?

I like 200°-205° just this is a personal test thing. I think 190 is too low. 195°-200° will piece nicely. 203° seems to be the number I see from contest smokers. 205°-210° is ok. Merely over 210° is probably too much and volition become a texture and wet issue.

The Stall

"The Stall" happens when the fibers of the meat contract when nearing the "well done" zone of 150° to 160°. This occurs with both beef and porks and continues to about 180°F when the meat fibers start to relax.

Since it occurs by "well done" temperature for most meats, it is not an outcome for steaks, pork chops or similar cookings. Simply with brisket or pork butt where nosotros are cooking to the 200° plus range, you may want to consider this outcome.

The water in the meat fibers will exist forced out of the cells as they contract and volition make its way to the surface. On the surface, the water will evaporate every bit cooking continues. Evaporation uses energy and will "stall" the cooking procedure.

This stall can go on for hours depending on the size of the meat and other factors. Six hours sometimes for a large whole brisket.

The Texas Crutch

This is a common method used to counter "the stall". It as tightly wrapping the meat to prevent evaporation. 90% of competition smokers do this. But remember they are cooking large whole briskets.

Past tightly wrapping, you lot are creating a "mini-environment" next to the meat which volition rapidly reach 100% relative humidity and forestall further evaporation.

While the meat fiber will go on to contract and forcefulness out water, information technology tin not evaporate cooling your meat and prolong the cooking time.

Pros and Cons of "The Texas Crisis"

Pros

1. By far the biggest pro is time. You can salve hours in cooking time especially with larger cuts.
2. Moisture. It tin assistance maintain moisture in the meat. As the meat passes the 180° range and the cells relax, the wet can re-absorb into the cells. This is non a huge effect.
3. Y'all tin can control the "color" better and prolong holding fourth dimension some if needed.
4. If on a smoker, you tin can also command the smoke exposure.

Cons

1. The main con is h2o tin destroy your bark. Your hard-earned crunchy bark becomes soft. You can counter this some (non completely). See the next section.
2. The fussiness and a chip of work. Aye, some people complain about annihilation.
3. Your grill temp goes down. I piece of work hard to keep my temperature stable. I try to go along my hands off.

The Technique of the Texas Crunch

While some will employ butcher newspaper (the pink butcher paper, not the white wax-coated stuff), I don't want to buy hundreds of feet of it. It may be a bit amend on the bawl issue. Most people utilize heavy-duty foil since we all accept that.

1. Y'all will desire to do this in the 150°-160° range when the meat temperature "stalls". Besides, the bark should be dark cherry-red budgeted black and "ready up" meaning non mushy looking.
2. Become an expanse close to the grill and get ii big pieces of foil ready to double wrap.
3. Quickly grab your meat off the grill. Do not only flip the lid wide open and go on it that mode. Open as far every bit you demand and close immediately.
4. Wrap tight. I will say that again TIGHT and crimp the seams and ends. The less infinite in you mini-environs, the amend.
5. Crimp tightly around your meat thermometer. You must have a continuous read thermometer to do this right.
6. Back to the grill until you accomplish your goal temperature, usually 200°-205° for me.
7. If y'all desire to improve your bawl some, unwrap at this signal and cook thirty more than minutes.

Why I don't unremarkably do this.

1. I'g cooking smaller pieces of meat. Less stall. Then not much reason to bother with it.
2. I dearest a adept crunchy bark. If you don't care about bark, do my oven method.
3. The moisture affair is non that much. A lot of that "moisture" yous are loving is melted collagen. Collagen melting starts at 160° and increases to 180°.

📖Grill Recipes

Kansas City Oven Broiled BBQ Beefiness Brisket

Pulled Pork on a Gas Grill – Non That Hard

How to Grill Babe Dorsum Ribs on a Gas Grill

Memphis Barbecue Sauce – A Wonderful Matter

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Pace Photo Instructions

I started with a 5-pound betoken one-half of brisket this fourth dimension.

Trim brisket of whatsoever large chunks of fatty and the fat cap. Don't endeavor to be perfect. Some people don't trim or will exit a ¼ inch thick layer. Personal selection.

Use the rub of your choice or you may use mine. For my rub, mix rub of ¼ loving cup each chocolate-brown sugar and paprika. Add together ii tablespoons each of kosher salt and black pepper and mix well.

Give all sides of the brisket a heavy rub of the spices. Wrap with plastic wrap and refrigerate for a few hours or overnight. Remove from refrigeration about ane 60 minutes before cooking and permit to balance at room temperature.

While the brisket is resting, set up the grill. You lot desire a steady temperature of about 225°-250° with indirect heat with a drip pan on the indirect side and a mode to create smoke. See How to Set Upwards a Gas Grill for Smoking.

Melt on the indirect side over a drip pan.

You need a method of calculation some smoke to your brisket. The method, corporeality, and duration is upwards to you. I do about 1 hour of hickory with my built-in smoke box. Other methods are reviewed at How To Set Up Your Gas Grill for Smoking and Low and Boring Cooking.

Melt until internal temp of 200°-205°. About 5 hours total cooking time for me with the 5 pound point.

Remove from grill and wrap in foil and couple of towels.

Permit to rest for 1-2 hours before cutting sparse across the grain to serve.

📝Recipe

How to Cook a Brisket on a Gas Grill

Acquire how easy information technology is to cook a brisket on your lawn gas grill with these easy to follow step by step photo instructions. Y'all too can enjoy one of the Kings of BBQ at home.

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Prep Time: 2 hours

Melt Time: 5 hours

Full Fourth dimension: vii hours

Servings #/Suit if desired 10

• ▢ 5 pound Brisket - Size of your choice

My rub for a 5-pound brisket. Calibration for different size. Yous may utilise the rub of your choice.

• ▢ ¼ loving cup brown sugar
• ▢ ¼ cup paprika
• ▢ ii tablespoons kosher salt
• ▢ 2 tablespoons black pepper

Cook Mode Prevent your screen from going dark

• I started with a five pound point one-half of a brisket this fourth dimension.

• Trim brisket of any big chunks of fat and the fat cap. Don't endeavour to be perfect. Some people don't trim or will leave a ¼ inch thick layer. Personal choice.

• Use the rub of your choice or you may utilise mine. For my rub, mix rub of ¼ loving cup each brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.

• Give all sides of the brisket a heavy rub of the spices. Wrap with plastic wrap and refrigerate for a few hours or overnight. Remove from refrigeration almost 1 hr earlier cooking and allow to balance at room temperature.

• While the brisket is resting, set upwardly the grill. You lot desire a steady temperature of well-nigh 225°-250° with indirect heat with a drip pan on the indirect side and a way to create fume. See How to Gear up a Gas Grill for Smoking.

• Cook on the indirect side over a baste pan.

• Y'all need a method of adding some smoke to your brisket. The method, corporeality, and duration is up to you. I do about ane hour of hickory with my congenital in smoke box. Other methods are reviewed at How To Set up Your Gas Grill for Smoking and Depression and Irksome Cooking.

• Cook until internal temp of 200°-205°. Well-nigh 5 hours total cooking time for me with the 5 pound point.

• Remove from grill and wrap in foil and couple of towels.

• Allow to rest for 1-2 hours earlier cutting thin beyond the grain to serve.

See the footstep-past-step photos in the mail service. Some recipes have an pick to display the photos here with a switch above these instructions but the photos DO NOT print.

Pro Tips

1. The prepare upwards of the grill for low and irksome cooking plus smoking is the most of import part of cooking a brisket on a gas grill.
2. Use the rub of your choice, but I include a suggested rub.
3. I normally will do fume for nearly an hour, merely more is fine.
4. Cooking time varies a lot merely ane-1 ½ hour per pound is a practiced starting indicate to judge your cooking time.
5. Exist sure to wrap and let sit after cooking for 1-2 hours.
6. You lot must cut across the grain.
7. See the writeup nearly injection, brine, the stall, and Texas crutch.
8. For serving size, I suggest six-8 oz. unless you are talking a teenage boy, then double. You also want leftovers.
9. This recipe scales upward well but a big whole brisket may take 12-16 hours, and you want to read my discussion well-nigh the Texas crutch in the main post above.
10. Good in refrigerator for 3-4 days and freezer for 3-four months.
11. Delight encounter How to Set Up a Gas Grill for Smoking and A Beginners Guide to Grill Temperature on a Gas Grill for low and wearisome grill set upward instructions if yous demand help.

To adjust the recipe size:

You may adjust the number of servings in this recipe carte under servings. This does the math for the ingredients for you. Just it does Not adapt the text of the instructions. So you need to practice that yourself.

Diet Facts

How to Cook a Brisket on a Gas Grill

Amount Per Serving (8 oz.)

Calories 595 Calories from Fat 387

% Daily Value*

Fat 43g 66%

Saturated Fat 17g 85%

Polyunsaturated Fat 2g

Monounsaturated Fat 19g

Cholesterol 154mg 51%

Sodium 1342mg 56%

Potassium 676mg 19%

Carbohydrates 7g 2%

Fiber 0.4g ii%

Carbohydrate 6g vii%

Protein 42g 84%

Vitamin A 50IU i%

Vitamin C 0.8mg i%

Calcium 30mg 3%

Iron 4.3mg 24%

* Per centum Daily Values are based on a 2000 calorie diet.

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated in a higher place. This is habitation cooking, and there are many variables. All nutritional data are estimates and may vary from your actual results. To taste ingredients such every bit common salt will be my estimate of the boilerplate used.

Course : Chief Course

Cuisine : American

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Editor'southward Note: Originally Published July 28, 2014. Updated with expanded options, refreshed photos, and a table of contents to aid navigation.

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