How To Smoke Brisket On A Gas Grill

Smoking Brisket on a Gas Grill

Smoking brisket on a gas grill is a fantastic way to enjoy the rich, smoky flavor of this classic barbecue dish without needing a traditional smoker. With the right techniques and a little bit of patience, you can achieve tender, flavorful brisket right in your own backyard. Here’s how to smoke brisket on a gas grill:

1. Selecting the Brisket

When it comes to smoking brisket, choosing the right cut of meat is crucial. Look for a brisket with good marbling and a thick layer of fat on one side. A full packer brisket, which includes both the flat and the point, is ideal for smoking.

2. Preparing the Brisket

Before you start smoking the brisket, it’s important to prepare the meat properly. Trim any excess fat, leaving about a quarter-inch layer to help keep the meat moist during the smoking process. Season the brisket generously with a dry rub, making sure to coat all sides evenly.

3. Preparing the Gas Grill

Set up your gas grill for indirect heat by turning on one side of the grill and leaving the other side off. Place a smoker box or aluminum foil pouch filled with wood chips over the lit burner to generate smoke. Aim for a temperature of around 225-250°F (107-121°C) inside the grill.

4. Smoking the Brisket

Once the grill is preheated and the smoke is flowing, it’s time to place the brisket on the cool side of the grill. Close the lid and let the brisket smoke, maintaining a consistent temperature throughout the cooking process. You can periodically check the wood chips and add more as needed to keep the smoke going.

5. Monitoring the Temperature

Use a meat thermometer to monitor the internal temperature of the brisket. The goal is to reach an internal temperature of 195-205°F (90-96°C) for optimal tenderness. This process can take several hours, so be patient and resist the urge to rush the cooking time.

6. Resting the Brisket

Once the brisket reaches the desired temperature, carefully remove it from the grill and wrap it in foil. Allow the brisket to rest for at least 30 minutes to an hour. This resting period allows the juices to redistribute, resulting in a more flavorful and tender end product.

7. Slicing and Serving

When it’s time to serve the brisket, slice it against the grain to ensure maximum tenderness. The end result should be juicy, smoky, and full of flavor. Enjoy your smoked brisket with your favorite barbecue sides and sauces for a delicious meal that’s sure to impress.

Smoking brisket on a gas grill is a rewarding process that yields mouthwatering results. With the right techniques and a little practice, you can become a master of smoked brisket right in your own backyard.