Expert Tips: How To Bbq A Brisket On A Gas Grill

Looking to impress your friends and family with a mouthwatering brisket on your gas grill? Look no further! In this article, we’ll show you how to BBQ a brisket on a gas grill like a pro. Don’t worry if you’re a beginner or have never tackled this delicious beast before – we’ve got you covered. Whether you’re hosting a backyard party or craving some tender, smoky meat, learning the art of cooking a brisket on a gas grill is a skill worth mastering. So grab your apron, fire up the grill, and let’s get started on this flavorful adventure.

How to BBQ a Brisket on a Gas Grill

The smoky, tender, and flavorful meat from a perfectly barbecued brisket is a true culinary delight. While many people associate barbecuing with charcoal or wood smokers, you can achieve outstanding results using a gas grill as well. In this guide, we will walk you through the step-by-step process of BBQing a brisket on a gas grill, from selecting the right cut to mastering the cooking technique. So, grab your apron and let’s get started!

Choosing the Right Brisket

To ensure a successful BBQ, it all starts with choosing the right brisket. Here are a few factors to consider when selecting your cut:

1. Grade: Look for a brisket that is labeled as USDA Choice or USDA Prime. These grades indicate a higher quality and well-marbled meat, which will result in a more tender and flavorful brisket.
2. Size: Consider the size of your gas grill when selecting a brisket. A smaller grill might not be able to accommodate a large brisket, so choose one that fits comfortably on your grill without crowding.
3. Fat Content: Briskets come with two sections—the flat and the point. The flat has less fat, making it leaner but potentially drier. The point has more fat, resulting in a juicier and more flavorful brisket. Decide which section is best for your taste preference.

Preparing the Brisket

Once you have chosen the perfect brisket, it’s time to prepare it for the grill. Follow these steps:

1. Trimming: Trim any excessive fat from the brisket, leaving about a quarter-inch layer to add flavor and moisture during cooking. Be careful not to remove all the fat, as it helps to keep the meat tender and juicy.
2. Seasoning: Create a dry rub by combining your favorite spices, such as salt, pepper, paprika, garlic powder, and onion powder. Generously apply the rub to all sides of the brisket, ensuring an even coating.
3. Resting: Place the seasoned brisket on a wire rack set over a baking sheet. Let it rest in the refrigerator for at least four hours, or preferably overnight. This allows the flavors to penetrate the meat and enhances the tenderness.

Preparing the Gas Grill

Before firing up the grill, it’s crucial to properly prepare it for indirect heat cooking, which is essential for BBQing a brisket to perfection. Follow these steps:

1. Clean the Grill: Start by thoroughly cleaning the grates and removing any leftover debris from previous grilling sessions. This ensures a clean cooking surface and prevents any unwanted flavors from transferring to the brisket.
2. Set Up for Indirect Heat: Gas grills typically have multiple burners. Preheat the grill by turning on all the burners and closing the lid. After a few minutes, turn off all but one burner, creating an indirect heat zone. Place a drip pan filled with water or other liquid on the unlit side to catch the drippings and maintain moisture.
3. Control the Temperature: To achieve low and slow cooking, it’s important to control the temperature of the grill. Aim for a temperature between 225°F and 250°F (107°C and 121°C). Adjust the burner as needed to maintain a consistent temperature throughout the cooking process.

Smoking Wood and Flavor

To enhance the flavor profile of your brisket, consider adding wood chips or chunks to your gas grill. Here are a few popular options:

• Hickory: Provides a strong, smoky flavor with a hint of sweetness.
• Mesquite: Offers a bold and earthy flavor, perfect for robust and savory meats like brisket.
• Apple: Imparts a mildly sweet and fruity taste, ideal for a more delicate flavor profile.
• Oak: Gives a well-rounded, medium smoky flavor that complements a variety of meats.

Soak the wood chips or chunks in water for about 30 minutes, then drain before adding them to the grill. Wrap the soaked chips in aluminum foil, poke a few holes to allow smoke to escape, and place the packet directly on the burner. This will produce flavorful smoke as the wood chips heat up.

Cooking the Brisket

Now that your gas grill is ready, it’s time to cook the brisket. Follow these steps for a mouthwatering result:

1. Preheat the Grill: After adding the wood chips and adjusting the temperature, close the lid and allow the grill to preheat for about 15 minutes. This will ensure a consistent cooking temperature.
2. Place the Brisket: Carefully place the seasoned brisket fat side up on the grill grates, positioning it over the drip pan on the unlit side. Close the lid to maintain a steady temperature.
3. Monitor the Temperature: It’s essential to keep an eye on the grill’s temperature throughout the cooking process. Use a reliable meat thermometer to monitor the internal temperature of the brisket. Insert the probe into the thickest part of the meat without touching the bone.
4. Low and Slow: BBQing a brisket requires patience. Maintain a consistent temperature between 225°F and 250°F (107°C and 121°C) throughout the cooking process. Slow cooking allows the tough connective tissues in the brisket to break down, resulting in a tender and delicious end product.
5. Wrap in Foil: After approximately 4 to 6 hours of cooking, when the internal temperature reaches around 160°F (71°C), it’s time to wrap the brisket in foil. This technique, known as the Texas crutch, helps retain moisture and accelerates the cooking process.
6. Continue Cooking: Place the wrapped brisket back on the grill and cook until the internal temperature reaches around 195°F to 205°F (90°C to 96°C). This is the optimal temperature range for a tender and juicy brisket. The total cooking time can range from 10 to 14 hours, depending on the size and thickness of the brisket.

Resting and Slicing the Brisket

Once the brisket reaches the desired internal temperature, it’s time to remove it from the grill and allow it to rest. Follow these final steps for the perfect finish:

1. Resting: Place the cooked brisket on a cutting board and loosely tent it with foil. Let it rest for at least 30 minutes, allowing the juices to redistribute and the meat to become even more tender.
2. Slicing: Before slicing, identify the direction of the grain by looking for the lines that run through the meat. This will help ensure tender slices. Using a sharp knife, slice the brisket against the grain into thin or thick slices, depending on your preference.

Perfecting the BBQ Brisket

To truly master the art of BBQing a brisket on a gas grill, consider these additional tips to take your culinary skills to the next level:

• Basting: Every hour or so, you can baste the brisket with a flavorful mop sauce or spritz it with a mixture of apple cider vinegar and water to add moisture and enhance the bark.
• Bark Formation: The bark, a flavorful crust that forms on the surface of the brisket, is an essential component of a well-cooked BBQ brisket. To achieve a desirable bark, maintain a moist cooking environment by spritzing or mopping the brisket occasionally.

Serving Suggestions

Now that your perfectly BBQed brisket is ready, it’s time to serve it up in style. Here are some popular serving suggestions:

• Classic BBQ Platter: Serve the sliced brisket alongside traditional barbecue sides like coleslaw, baked beans, cornbread, and pickles for a classic BBQ experience.
• Brisket Sandwich: Pile slices of brisket onto a soft bun and top it with your favorite barbecue sauce and pickles for a mouthwatering sandwich.
• Tacos or Nachos: Shred the brisket and use it as a filling for tacos or as a topping for nachos, adding a burst of smoky flavor to these crowd-pleasing dishes.

Now that you have all the tools and knowledge to BBQ a brisket on a gas grill, it’s time to put your skills to the test. With practice, patience, and a little bit of smoke, you’ll be enjoying a perfectly barbecued brisket in no time. Happy grilling!

Beginner Smoked Brisket on a Gas Grill

Frequently Asked Questions

What is the best way to prepare a brisket for grilling on a gas grill?

To prepare a brisket for grilling on a gas grill, start by trimming the excess fat from the meat, leaving about 1/4 inch of fat for flavor. Season the brisket with your choice of dry rub, ensuring it is evenly coated on all sides. Let the brisket sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.

How do I set up the gas grill for cooking a brisket?

To set up the gas grill for cooking a brisket, preheat the grill to a temperature of about 225-250°F (107-121°C) by turning on the burners on one side only. If your gas grill has multiple burners, light only one or two burners and leave the others off to create an indirect heat zone. Place a drip pan filled with water or other liquid on the side without the burners to catch the drippings and help maintain moisture. Place the cooking grates back on the grill.

How do I cook a brisket on a gas grill?

Once the gas grill is preheated and set up for indirect heat, place the seasoned brisket on the cooking grates, fat-side up. Close the lid and let the brisket cook slowly for several hours, maintaining the temperature around 225-250°F (107-121°C). You can periodically check the internal temperature of the brisket using a meat thermometer inserted into the thickest part of the meat without touching any bones. Aim for an internal temperature of 195-203°F (90-95°C) for tender and juicy brisket. This can take anywhere from 8 to 12 hours or more depending on the size of the brisket.

Should I use wood chips or chunks for smoking the brisket on a gas grill?

Using wood chips or chunks for smoking the brisket on a gas grill is optional but can add an extra layer of flavor. Soak the wood chips or chunks in water for about 30 minutes before placing them on the heat source, such as the burner or the smoker box if your gas grill has one. The soaked wood will produce smoke and infuse the brisket with a smoky aroma. Experiment with different types of wood, such as mesquite, hickory, or oak, to find your preferred flavor profile.

How do I ensure my brisket stays moist during grilling on a gas grill?

To ensure your brisket stays moist during grilling on a gas grill, it’s crucial to maintain a consistent temperature and prevent flare-ups. Fluctuating temperatures and flare-ups can dry out the meat. Keep the lid closed as much as possible to retain heat and moisture. You can also periodically spritz the brisket with a water or apple juice mixture to add moisture and enhance the bark formation. Additionally, using a water-filled drip pan in the grill can help create a humid environment and keep the brisket moist.

Final Thoughts

To BBQ a brisket on a gas grill, start by seasoning the meat with a dry rub and letting it sit overnight in the refrigerator. Preheat the grill to around 225-250°F and set it up for indirect heat. Place the brisket fat-side up on the grill grates and close the lid. Cook for several hours, maintaining a consistent temperature and occasionally spritzing the meat with a liquid of your choice to keep it moist. Once the internal temperature reaches around 195-205°F, remove the brisket from the grill and let it rest before slicing. And there you have it, a perfectly BBQ’d brisket on a gas grill!