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Beef Brisket on a Gas Grill
Beef Brisket on a Gas Grill
1 - 1.5 hours
10 - 12 hours
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Beef Brisket (highest grade you can get), flat cut, about 5 lbs
Your Favorite Brisket Rub
Water, Juice, or Beer
Cooler Bigger than your Brisket
Make sure you have plenty of Blue Rhino propane – a lengthy grilling time awaits. An extra tank is a good idea.
Trim any large chunks of fat and the fat cap from the brisket, as needed.
Dampen the brisket with a little water, and then add a generous amount of rub to all surfaces. Salt all surfaces too if salt is not included in your rub. Also, some cooks like to inject their brisket with broth or brine, but it isn’t required.
Wrap the brisket in plastic and/or place in a container; refrigerate overnight.
Prepare your grill for smoking and indirect grilling. Pour water, juice, or beer in an aluminum pan and place it on the hot side of the grill. Add your favorite wood chips. A homemade aluminum foil pouch placed on the hot side of your grill will work great; you can also use a portable smoker box or your grill’s smoker box, if it has one.
Preheat the grill to around 225-250 degrees.
Place the brisket over the part of the grill where the burner is off or very low. Cook at 225-250 degrees. Keep the lid closed and maintain the cooking temperature throughout. Note that it will take several hours to barbecue the brisket; the size of the brisket and other factors will determine the actual length of time required.
Use a thermometer inserted into the center of the thickest part of the brisket to monitor progress.
As you barbecue, keep an eye on both your wood chips and the liquid in your pan; replace as needed.
Flip the brisket once, about midway through.
For a moister and more tender brisket, and to cut some time off the process, tightly wrap the brisket in aluminum foil when its internal temperate reaches about 150 degrees. (This is known as the Texas Crutch.) This will also help your brisket get past the infamous Stall, where progress slows or even stops.
If you choose to wrap your brisket, the bark (or crust) may end up soft. You can harden the bark a little by finishing the brisket unwrapped over direct high heat for a couple of minutes on each side.
Remove the brisket when its internal temperature reaches about 200 degrees. (Note – some chefs prefer 203, others about 196. Trial and error will help you decide the best temperature for you.)
Let the brisket stand for a couple of hours, until its internal temperature drops about 40-50 degrees. Ideally, hold the brisket in an insulated cooler during this period, sitting on a towel. This will allow the meat to finish cooking.
Slice across the grain, serve, and enjoy! Recommended: try on a toasted bun. You can add barbecue sauce too, but it shouldn’t be necessary if your brisket is done right.
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