How to Cook Brisket on a Gas Grill

Cooking brisket on a gas grill can seem like a daunting task, especially when compared to traditional methods like smoking or using a charcoal grill. However, with the right techniques and a bit of patience, you can achieve that mouth-watering, tender, and flavorful brisket right on your gas grill. In this guide we will teach you on how to BBQ a brisket on a gas grill along with tips and tricks to achieve the perfectly grill meat.

The main challenge lies in maintaining a consistent low temperature and achieving that sought-after smoky flavor. Unlike smokers, gas grills are not inherently designed for low and slow cooking, but with a few adjustments and some insider tips, you can transform your gas grill into a brisket-cooking machine.

So, let’s dive into the process and turn your gas grill into your secret weapon for perfectly cooked brisket.

Selecting the Right Brisket

Choosing the right brisket is crucial for a successful cook. When selecting a brisket for your gas grill, there are a couple of key factors to consider: marbling and size.

Marbling: Look for a brisket with good marbling, which means thin streaks of fat running through the meat. This fat renders down during cooking, keeping the meat juicy and flavorful. A well-marbled brisket will generally produce a more tender and delicious result.

Size: Consider the size of your brisket based on your grill’s capacity and the number of people you’re feeding. A whole packer brisket, which includes both the point and flat cuts, is ideal for larger gatherings and ensures a range of textures and flavors.

If you’re cooking for a smaller group or your grill space is limited, opt for just the flat cut, which is leaner and more uniform in shape, making it easier to cook evenly on a gas grill.

Necessary Ingredients and Tools

Before you get started, it’s essential to gather all the necessary ingredients and tools to ensure a smooth cooking process. Here’s what you’ll need:

Ingredients:

To achieve a flavorful and tender brisket, you’ll need a well-balanced blend of seasonings. Here are the specific ingredients for marinating or seasoning your brisket:

• Kosher Salt: 2 tablespoons
• Black Pepper: 2 tablespoons
• Paprika: 1 tablespoon
• Garlic Powder: 1 tablespoon
• Onion Powder: 1 tablespoon
• Brown Sugar (optional for a touch of sweetness): 1 tablespoon
• Olive Oil: Enough to lightly coat the brisket
• Apple Juice: 1 cup (for spritzing)
• Apple Cider Vinegar: 1 cup (for spritzing)
• Wood Chips: Hickory or mesquite, soaked in water for at least 30 minutes

Tools:

• Gas Grill: Make sure it’s clean and in good working condition.
• Grill Thermometer: To monitor the grill temperature accurately.
• Meat Thermometer: For checking the internal temperature of the brisket.
• Aluminum Foil: For wrapping the brisket during the cooking process.
• Drip Pan: To catch drippings and prevent flare-ups.
• Wood Chip Box or Foil Pouch: For holding the wood chips on the grill.
• Basting Brush: For applying the rub and spritzing the brisket.

Preparing the Brisket

Proper preparation of the brisket is key to achieving that tender, flavorful result you’re aiming for. Here’s how to season and marinate your brisket before grilling:

• Trim the Brisket:
  • Start by trimming any excess fat from the brisket, leaving about a quarter-inch layer. This fat will render down and help keep the meat moist during the long cooking process.

• Coat with Olive Oil: Lightly coat the entire brisket with olive oil. This helps the seasoning adhere better and creates a nice crust on the outside of the meat.
• Apply the Rub: In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar (if using). Generously apply the rub to all sides of the brisket, ensuring an even coating. The rub will infuse the meat with flavor and form a delicious bark as it cooks.
• Marinate: Once seasoned, place the brisket in a large resealable plastic bag or wrap it tightly in plastic wrap. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat deeply.

For a simpler preparation method, consider our Crock Pot Brisket Recipe – With Just 5 Ingredients!, which guarantees a tender and flavorful brisket with minimal effort.

Setting Up Your Grill

Getting your gas grill ready for cooking brisket is crucial for achieving the low and slow cooking method required. Follow these steps to ensure your grill is perfectly set up:

• Clean the Grill: Start by thoroughly cleaning your grill grates to remove any old food residue. This will prevent unwanted flavors and ensure even cooking.
• Preheat the Grill: Turn on your gas grill and preheat it to a temperature of 225-250°F (110-120°C). This low temperature is essential for cooking brisket slowly, allowing the meat to become tender without drying out.
• Set Up Indirect Heat: For indirect grilling, only turn on one side of your grill’s burners. If you have a three-burner grill, turn on the left and right burners and leave the center burner off. For a two-burner grill, turn on one burner and leave the other off. This creates a cooler zone where the brisket will cook indirectly.

• Add a Drip Pan: Place a drip pan filled with water directly under the spot where the brisket will sit. This helps regulate the temperature and adds moisture to the grill environment, preventing the brisket from drying out.
• Prepare the Wood Chips: Drain the soaked wood chips and place them in a smoker box or wrap them in aluminum foil, poking holes to allow smoke to escape. Position the wood chip box or foil pouch over the lit burner. This will generate smoke, adding that classic barbecue flavor to your brisket.

• Adjust the Temperature: Close the grill lid and allow it to stabilize at 225-250°F. Use a grill thermometer to monitor the internal temperature. Adjust the burners as necessary to maintain a consistent low temperature.

• Place the Brisket on the Grill: Once the grill is at the desired temperature and smoke is being produced, place the brisket on the cooler side of the grill, over the drip pan. Close the lid and let the slow cooking process begin.

Grilling the Brisket

With your grill prepped and your brisket ready, it’s time to get cooking. Here’s a detailed walkthrough of the grilling process to ensure your brisket comes out perfect:

1. Position the Brisket:
   • Place the seasoned brisket on the cooler side of the grill, over the drip pan. The fat side should be facing up. This allows the fat to render down through the meat, keeping it moist and flavorful.
2. Monitor the Temperature:
   • Close the grill lid and keep an eye on the internal temperature of the grill using the grill thermometer. Aim to maintain a steady temperature between 225-250°F (110-120°C). Adjust the burners as needed to stay within this range.
3. Generate Smoke:
   • Ensure the wood chips are producing smoke. If the smoke diminishes, you can add more soaked wood chips to the smoker box or foil pouch. Consistent smoke is key to infusing the brisket with that desired barbecue flavor.
4. Lid Positioning:
   • Keep the grill lid closed as much as possible to maintain the temperature and smoke inside. Only open the lid briefly to check the brisket or add more wood chips if necessary. Frequent lid opening can cause temperature fluctuations and extend the cooking time.
5. Spritzing the Brisket:
   • Every hour or so, spritz the brisket with the apple juice and apple cider vinegar mixture using a spray bottle. This helps keep the meat moist and adds an extra layer of flavor. Be quick to minimize heat loss.
6. Cooking Time:
   • Cooking a brisket is a slow process and can take anywhere from 1 to 1.5 hours per pound, depending on the size of the brisket and the consistency of your grill temperature. Plan for at least 6-8 hours of cooking time for an average-sized brisket.
7. Check Internal Temperature:
   • Use a meat thermometer to check the internal temperature of the brisket. You’re aiming for an internal temperature of around 195-205°F (90-96°C) for the brisket to be fully cooked and tender.
8. Wrap the Brisket (Optional):
   • About halfway through the cooking process, when the brisket reaches an internal temperature of around 160°F (71°C), you can wrap it in aluminum foil or butcher paper. This helps to retain moisture and speed up the cooking process. Place it back on the grill after wrapping.
9. Resting the Brisket:
   • Once the brisket reaches the desired internal temperature, remove it from the grill and let it rest, wrapped in foil, for at least 30-60 minutes. This allows the juices to redistribute, making the brisket more tender and flavorful.

If you prefer a more hands-off approach, our Easy Slow Cooked Oven Brisket Recipes offer an alternative way to achieve that perfect brisket without the need for constant monitoring.

Maintaining Proper Temperature

One of the biggest challenges when grilling brisket on a gas grill is maintaining a consistent low temperature. Here’s how to effectively monitor and adjust the grill temperature during the cooking process:

1. Use a Grill Thermometer:
   • Always have a reliable grill thermometer to monitor the internal temperature of your grill. Built-in thermometers on gas grills are often inaccurate, so an external thermometer is essential.
2. Adjusting Burners:
   • Start by setting your burners to low. If your grill has multiple burners, use only one or two to create an indirect heat zone. Adjust the flame as needed to maintain the target temperature of 225-250°F (110-120°C).
3. Vent Management:
   • Use the grill vents to help control the temperature. Opening the vents increases airflow and raises the temperature, while closing them decreases airflow and lowers the temperature. Find a balance that keeps your grill within the desired range.
4. Monitor Regularly:
   • Check the grill temperature every 30 minutes to ensure it stays consistent. Make minor adjustments to the burners and vents as necessary to keep the heat steady.
5. Avoid Opening the Lid Frequently:
   • Each time you open the grill lid, heat escapes, causing temperature fluctuations. Keep the lid closed as much as possible and only open it briefly to check the brisket or add wood chips.

Adding Smoke Flavor

Adding a smoky flavor to your brisket on a gas grill is crucial for that authentic barbecue taste. Here are some techniques to achieve this:

1. Wood Chips Preparation:
   • Soak wood chips (such as hickory or mesquite) in water for at least 30 minutes before grilling. Soaking prevents the chips from burning too quickly and ensures a slow, steady release of smoke.
2. Using a Smoker Box:
   • Place the soaked wood chips in a smoker box. Set the smoker box directly over the lit burner. As the wood chips heat up, they will begin to smolder and produce smoke.
3. Foil Pouch Method:
   • If you don’t have a smoker box, you can use aluminum foil. Place a handful of soaked wood chips in the center of a large piece of foil, fold it into a pouch, and poke several holes in the top to allow smoke to escape. Place the foil pouch over the lit burner.
4. Maintain Smoke Production:
   • Keep an eye on the smoke output. If the smoke diminishes, add more soaked wood chips to the smoker box or replace the foil pouch with a new one. Consistent smoke throughout the cooking process is essential for infusing the brisket with flavor.
5. Placement of the Brisket:
   • Ensure the brisket is placed on the cooler side of the grill, away from the direct heat. This allows the smoke to circulate around the meat, imparting a rich, smoky flavor.

Monitoring the Meat

Ensuring your brisket is cooked to perfection involves closely monitoring its progress. Here’s how to check for doneness using meat thermometers and visual cues:

1. Use a Meat Thermometer:
   • A reliable meat thermometer is your best friend when cooking brisket. Insert the thermometer into the thickest part of the brisket, avoiding any fat pockets. The brisket is typically done when it reaches an internal temperature of 195-205°F (90-96°C).
2. Check for Tenderness:
   • Beyond temperature, tenderness is a key indicator of doneness. When the brisket reaches about 195°F, start checking for tenderness by inserting a probe or a fork into the meat. It should go in with little resistance, similar to inserting it into room-temperature butter. If it’s still tough, give it more time.
3. Bark Formation:
   • Visual cues are also important. The exterior of the brisket should have a dark, crusty bark formed by the caramelization of the rub and the smoke. This bark is a good sign that your brisket is cooking correctly.
4. The Jiggle Test:
   • Another visual cue is the jiggle test. When you pick up the brisket with tongs, it should feel soft and have a slight jiggle, indicating that the connective tissues have broken down and the meat is tender.
5. Resting the Brisket:
   • Once the brisket reaches the desired internal temperature and tenderness, remove it from the grill and let it rest. Wrap it in foil or butcher paper and let it sit for at least 30-60 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful brisket.

When is Brisket Done?

Knowing when your brisket is perfectly cooked involves understanding both the internal temperature and the texture of the meat. Here’s how to determine when your brisket is done:

1. Internal Temperature: The ideal internal temperature for a perfectly cooked brisket is between 195-205°F (90-96°C). This range ensures that the connective tissues and collagen in the meat have broken down, resulting in a tender and juicy brisket. Use a meat thermometer to check the temperature by inserting it into the thickest part of the brisket, avoiding any fat pockets.
2. Texture Indicators:
   • Tenderness: When the brisket reaches around 195°F, start checking for tenderness. Insert a probe, fork, or toothpick into the meat. It should slide in with little to no resistance, similar to inserting it into softened butter. If it’s still tough, let it cook a bit longer and check again.
   • Bark: The exterior of the brisket should have a dark, crusty bark. This bark forms from the caramelization of the rub and the smoke, providing a flavorful and textural contrast to the tender meat inside.
   • Jiggle Test: Another way to gauge doneness is the jiggle test. When you pick up the brisket with tongs or gently shake it, the meat should have a slight jiggle, indicating that the connective tissues have broken down and the brisket is tender.
3. Resting the Brisket: Once your brisket reaches the desired internal temperature and passes the tenderness and jiggle tests, it’s crucial to let it rest. Wrap the brisket in aluminum foil or butcher paper and let it rest for at least 30-60 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

Post-Grill Resting and Serving

After hours of carefully grilling your brisket, the final steps of resting and serving are just as crucial to ensuring a delicious outcome. Here’s why and how to do it right:

Importance of Resting: Resting the brisket after it comes off the grill is essential. During the cooking process, the juices in the meat are driven toward the surface by the heat. Allowing the brisket to rest for 30-60 minutes after grilling enables these juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Skipping this step can result in a dry brisket, as the juices will spill out when you cut into it too soon.

How to Rest the Brisket: Remove the brisket from the grill and wrap it tightly in aluminum foil or butcher paper. You can also place it in a cooler (without ice) to keep it warm while it rests. This helps retain heat and allows the brisket to continue cooking gently, breaking down any remaining connective tissues.

Slicing the Brisket:

Use a sharp slicing knife to cut the brisket. Begin by separating the flat and point cuts if you haven’t done so already. Slice against the grain of the meat, which helps make each bite tender. For the flat cut, this usually means slicing perpendicular to the length of the brisket. The point cut has a different grain direction, so rotate it to ensure you’re still cutting against the grain.

Serving Tips:

Serve the slices of brisket on a platter, arranging them in a way that showcases the beautiful bark and juicy interior. You can serve it plain or with your favorite barbecue sauce on the side. Garnish with a few sprigs of fresh herbs or a sprinkle of coarse sea salt for an extra touch of flavor and presentation.

Troubleshooting Common Issues

Cooking brisket on a gas grill can present a few challenges, but with the right techniques, you can overcome these common issues. Here’s how to handle some typical problems that may arise:

Additional Recipes and Suggestions

Cooking brisket on a gas grill opens up a world of delicious possibilities beyond the classic barbecue staple. Here are a few complementary dishes and variations to elevate your brisket experience:

Additional Recipes

1. Brisket Croissants: Turn your leftover brisket into a gourmet treat by making brisket croissants. Shred the brisket and mix it with a bit of barbecue sauce and cheese. Roll the mixture into croissant dough and bake according to the dough package instructions. These savory pastries make for an indulgent snack or an impressive appetizer.
2. Brisket Tacos: For a fun twist, use your brisket to make tacos. Warm up corn or flour tortillas, and fill them with sliced brisket, topped with fresh pico de gallo, avocado slices, and a drizzle of lime crema. These brisket tacos are perfect for a casual gathering or a weeknight dinner.
3. Unique Side Dishes:
   • Smoked Mac and Cheese: Add a smoky flavor to your mac and cheese by cooking it on the grill alongside your brisket. Use a cast-iron skillet and stir in some smoked cheese for an extra layer of flavor.
   • Grilled Corn Salad: Complement your brisket with a fresh and vibrant grilled corn salad. Grill corn on the cob until slightly charred, then cut the kernels off and mix with diced tomatoes, red onion, cilantro, and a squeeze of lime juice.
   • Garlic Herb Roasted Potatoes: Roast potatoes on the grill with olive oil, garlic, rosemary, and thyme. These crispy, flavorful potatoes are the perfect side dish for your smoky brisket.

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