How to Cook a Beef Brisket on a Gas Grill for Beginners

Grilling brisket might seem intimidating, especially if you’re new to barbecuing or using a gas grill. But fear not—once you learn how to cook a beef brisket on a gas grill, you’ll be ready to create the tender, flavorful meat with a delicious smoky bark that will impress everyone at the table. This guide will walk you through the entire process, from understanding what brisket is to seasoning, grilling, and even serving it in the tastiest ways possible.

1. Grilling or Smoking ?

A smoker is designed to cook meats at low temperatures for long periods, adding smokiness through wood chips or chunks. On the other hand, a gas grill is typically associated with higher-temperature cooking, but with the correct setup, you can create a similar environment for brisket. If you’re looking for the best gas grill with smoker capabilities, some models even come with dedicated compartments for wood chips, making it easier to achieve that beloved BBQ flavor. All you need to do is use indirect heat and add wood chips to infuse that beloved BBQ flavor.

2. What is Beef Brisket?

A brisket is a large cut of meat from the cow’s lower chest, which contains a lot of tough connective tissue. It’s divided into two main sections: the flat and the point cut.

– Flat Cut: This is the leaner portion of the brisket with a thinner fat cap. It cooks more evenly and is often preferred for slicing.

– Point Cut: This section has more fat marbling, making it extra juicy and flavorful, though it can be a bit trickier to cook due to its uneven shape.

The importance of marbling and fat content:

Marbling refers to the white streaks of fat within the muscle, which melts down during cooking, adding moisture and flavor. When choosing a brisket, look for one with good marbling, as it will result in a more tender and flavorful final product.

3. Preparing the Brisket

Before we dive into how to cook a beef brisket on a gas grill, it’s crucial to prepare the meat properly.

Trimming the brisket:

Most briskets come with a thick layer of fat on one side, known as the fat cap. While you want to leave some fat for moisture, it’s best to trim the fat cap down to about ¼ inch to prevent flare-ups and overcooking.

– Remove the silver skin: This tough membrane won’t break down during cooking, so it’s best to remove it using a sharp knife.

– Optional dry brining or marinating: Dry brining involves seasoning the meat with salt and letting it rest overnight. This helps the salt penetrate the meat, enhancing flavor and tenderness. Alternatively, you can marinate the brisket for added flavor.

Applying the dry rub and seasoning:

Brisket benefits from a generous coating of dry rub. Common ingredients include brown sugar, paprika, garlic powder, onion powder, black pepper, and kosher salt. Rub the mixture over the brisket, massaging it into every nook and cranny.

4. Ingredients You’ll Need

Here’s what you’ll need for a perfect brisket:

– Brisket: A 4-5 pound flat cut is a good starting point for beginners.

– Dry rub: Mix brown sugar, paprika, kosher salt, garlic powder, onion powder, and black pepper.

– Wood chips: Hickory or mesquite wood chips work great for adding that smoky BBQ flavor.

– Optional marinade or injection: If you want extra flavor, inject the brisket with broth, melted butter, and seasoning.

5. Setting Up the Gas Grill for Low-and-Slow Cooking

To cook a brisket low-and-slow on a gas grill, you must create a two-zone system—one side for direct heat and the other for indirect heat.

Steps to set up the gas grill:

Preheat the grill: Heat one side to 225°F-250°F, leaving the other burners off. This creates a space for indirect cooking.

Prepare a drip pan: Place a foil pan under the grill grates on the indirect side. Fill it halfway with water, beer, or juice to add moisture to the cooking environment.

Add wood chips for smoke: Soak the wood chips in water for 30 minutes, then wrap them in foil with holes poked in the top. Place the foil packet over the direct heat zone to release smoky flavors during cooking.

6. How to Smoke Beef Brisket on a Gas Grill

Smoking a brisket on a gas grill is the perfect way to achieve that classic BBQ flavor without needing a dedicated smoker. The key to success is mastering indirect cooking, maintaining a low and steady temperature, and adding smoky goodness from wood chips. Let’s detail the process to confidently smoke a tender, flavorful brisket on your gas grill.

Recommended Gas Grills for Cooking Beef Brisket

1. Weber Spirit II E-310  

   – Why It’s Great: Known for its even heat distribution and reliable performance, the Spirit II E-310 ensures consistent low-and-slow cooking, essential for brisket. Its 529 square inches of cooking space is perfect for accommodating larger cuts of meat like brisket. 

   – Bonus: Comes with porcelain-enameled cast iron grates for excellent heat retention.

2. Monument Grills 4-Burner Propane Gas Grill  

   – Why It’s Great: With 683 square inches of total cooking space and stainless steel burners, this grill allows you to create the ideal two-zone setup for brisket. Its heavy-duty cabinet style provides additional storage, and the clear-view lid lets you monitor the meat without losing heat.

3. Blackstone 1883 Original Griddle  

   – Why It’s Great: Although primarily a griddle, this model’s even heat distribution and versatility make it an excellent choice for slow-cooking brisket. Its large 524-square-inch cooking surface provides ample room for indirect cooking.

4. Coleman RoadTrip 285 Portable Stand-Up Propane Grill  

   – Why It’s Great: Ideal for smaller brisket cuts, this portable grill features 285 square inches of cooking space and three adjustable burners with 20,000 BTUs. It’s perfect for brisket on the go, whether camping or tailgating.

5. Traeger Pro 22 Pellet Grill  

   – Why It’s Great: For those who love the smoky flavor of a smoker but prefer the convenience of a grill, the Traeger Pro 22 combines both worlds. Its precise temperature control and large cooking area are ideal for creating tender, flavorful brisket.

Each of these grills offers the reliability and features needed to master brisket cooking, making them excellent options to elevate your grilling game.

Step-by-Step Instructions for Smoking Brisket on a Gas Grill:

1. Prepare the Grill for Indirect Heat

• Preheat the grill: Preheat your gas grill to around 225°F – 250°F. This is the optimal temperature for cooking a brisket, low and slow.
• Set up a two-zone system: A two-zone setup means creating direct and indirect heat areas on your grill. Turn on one or two burners to the desired temperature while leaving the others off. The side with the burners on will be your direct heat zone, and the side with the burners off will be your indirect cooking area, where the brisket will cook slowly.
• Place a drip pan: Under the grill grates on the indirect side, place a foil pan filled with water, beer, or juice. This helps regulate moisture levels and prevents the brisket from drying out. The liquid will also catch drippings, preventing flare-ups from fat dripping onto the burners.

2. Add Smoky Flavor with Wood Chips

• Soak wood chips: For that authentic smoky flavor, use wood chips such as hickory, oak, or mesquite. Soak them in water for at least 30 minutes beforehand to help them smoke rather than burn quickly.
• Prepare a foil packet or use a smoker box: After soaking, drain the wood chips and wrap them in aluminum foil, poking holes in the top to allow the smoke to escape. Place the soaked chips in a smoker box if your gas grill has one.
• Position the foil packet or smoker box: Place the packet or smoker box directly over the lit burner on the direct heat side of the grill. This will allow the wood chips to smoke and infuse your brisket with a rich, smoky flavor throughout the cooking process.

3. Place the Brisket on the grill

• Position the brisket: Place the seasoned brisket, fat side up, on the grates above the indirect heat side of the grill. Cooking the fat side up ensures that the fat slowly renders, basting the meat as it cooks and keeping it moist.
• Close the lid: This is crucial for maintaining a consistent temperature and allowing the wood chips to smoke. Resist the urge to frequently lift the lid, as this causes heat and smoke to escape, extending cooking time.

4. Maintain the Grill Temperature

– Monitor the temperature: The key to perfect brisket is maintaining a steady temperature between 225°F and 250°F. Use a reliable grill surface thermometer to ensure accuracy. Adjust the heat as needed by tweaking the burner settings or using the grill’s vents (if available) to control airflow.

– Check the wood chips: Check your wood chips every 30-45 minutes. If they’ve stopped smoking, add more soaked chips to maintain that smoky flavor throughout the cooking. Use tongs to replace the foil packet or smoker box without disturbing the brisket.

5. Low and Slow Cooking Time

– Estimated cook time: Brisket requires patience. Plan about 1 to 1.5 hours of cooking time per pound of brisket. For example, a 5-pound brisket will take approximately 5 to 7.5 hours. This long cooking time allows the tough connective tissues in the brisket to break down, resulting in tender, juicy meat.

– Avoid opening the lid: Keeping the lid closed as much as possible is essential for temperature control and maintaining smoke levels. Heat escapes when you open the lid, and your brisket’s cooking time extends.

6. Monitor the Internal Temperature

– Use a meat thermometer: Insert a meat thermometer into the thickest part of the brisket (usually the flat cut). You’re aiming for an internal temperature of 200°F – 205°F for perfectly tender brisket. The internal temperature will rise slowly, so be patient.

– When to start checking: Around the 4-hour mark, check the brisket’s internal temperature periodically. This will help you gauge when the brisket is approaching the “stall” (more on below) and when it’s nearing doneness.

7. Managing the Stall

– What is the stall ? Around 150°F – 160°F, you may notice that the internal temperature of your brisket plateaus. This is known as “the stall,” and it happens when the moisture in the brisket evaporates and cools the surface of the meat, causing the temperature to stop rising.

– Using the Texas Crutch: To speed up the cooking process and push through the stall, many pitmasters use the Texas Crutch technique. This involves tightly wrapping the brisket in aluminum foil or butcher paper once it hits 150°F. This traps moisture and heat, allowing the brisket to continue cooking quickly without drying out. 

 – Pro tip: If you want to preserve the bark (the delicious, crispy crust on the brisket), you can unwrap the brisket for the final 30 minutes to an hour of cooking.

8. When is the Brisket Done?

– Target internal temperature: Brisket is done when it reaches an internal temperature of 200°F – 205°F. At this point, the collagen in the meat has broken down, and the brisket is incredibly tender.

– Check for tenderness: To check for doneness, insert a probe or toothpick into the brisket. It should slide in easily, like cutting through soft butter. Leave the brisket on the grill longer if it meets any resistance.

Tips for Success

Here are a few tips to ensure your brisket turns out perfectly every time:

• Avoid overcooking: Use a thermometer to monitor the internal temperature carefully.
• Maintain consistent grill temperature: Check your grill temperature regularly to avoid sudden spikes or drops.
• Don’t rush the process: Low-and-slow cooking is critical to a tender, juicy brisket.
• Create a fantastic bark: Keep the brisket uncovered for the first few hours of cooking to develop that flavorful crust

9. Resting the Brisket

• Let it rest: Once the brisket has reached the desired temperature, remove it from the grill and wrap it in aluminum foil. Let it rest for at least 30 minutes to an hour before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
• Keep it warm: If you’re not ready to serve the brisket immediately, place it in an insulated cooler (still wrapped in foil) with a towel over it. The brisket will stay warm and continue to tenderize as it rests.

10. How to Slice a Brisket

For the best texture, slicing the brisket against the grain is essential. This shortens the muscle fibers, making each bite more tender. 

Tips for slicing:

– Use a sharp carving knife.

– Cut the brisket into thin slices, about ¼ inch thick.

– If you’ve cooked a whole brisket, separate the flat and point portions before slicing.

11. Serving Suggestions

Brisket is incredibly versatile and can be served in a variety of ways. 

Ideas for serving brisket:

– Pile slices of brisket onto a toasted bun with your favorite BBQ sauce.

– Serve brisket with classic BBQ sides like coleslaw, mac and cheese, or baked beans.

– Pair it with a fresh garden salad and grilled vegetables for a lighter option.

12. Storage and Reheating Brisket

If you have leftovers (lucky you!), store them properly to keep the brisket moist.

Storage tips:

– Wrap leftover brisket in aluminum foil or store it in an airtight container.

– Refrigerate for up to 4 days or freeze for up to 3 months.

How to reheat brisket:

To reheat without drying it out, wrap the brisket in foil and heat it in a 300°F oven until warmed. You can also reheat slices in a skillet with broth or BBQ sauce.

Quick Tips for Smoking Brisket on a Gas Grill:

• Consistent temperature is critical: Keep the grill temperature steady between 225°F and 250°F throughout cooking. Avoid fluctuations by monitoring the heat closely.
• Use a meat thermometer: Don’t rely on guesswork—always use a meat thermometer to check for doneness.
• Choose the suitable wood chips: Hickory, oak, and mesquite are all excellent choices for brisket. If you prefer a milder smoke flavor, choose fruitwood like apple or cherry.
• Avoid too much smoke: Overdoing it with wood chips is easy. If your brisket is overly smoky, it can taste not very pleasant. Less is often more, so add wood chips in moderation.

Following these detailed steps and tips, you’ll master smoking brisket on a gas grill in no time. The low-and-slow process and the proper techniques will give you a brisket with a delicious bark, rich smoky flavor, and melt-in-your-mouth tenderness.

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Now that you know how to cook a beef brisket on a gas grill, you’re ready to tackle this mouthwatering cut of meat confidently. And if you’re looking for a quicker option, you can also learn how to cook a steak on a gas grill for a fast and flavorful meal. Whether you’re cooking for a family dinner or a backyard BBQ, brisket will surely be a hit! Happy grilling!

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