A basic guide for how to grill brisket on a gas grill with a rub and barbecue sauce recipe. This recipe was originally posted on June 29, 2016.
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Do you want to know how to grill brisket? The first time I grilled brisket I was pleasantly surprised with the results. I don’t own a smoker (yet). I do own a gas grill which I very much enjoy grilling on and creating new recipes with. Smoked beef brisket is something we would always order from popular local BBQ joints. But now if I want to I can grill my own. So here is my hopefully informative post on how to grill brisket on a gas grill.
I had several sources of help for this tutorial. Back in 2016 this was a sponsored post on behalf of KC Masterpiece BBQ Sauce Mix and Dry Rub from Kroger. But that was several years ago and since then this post for how to grill brisket has become my most popular in terms of organic search visits thanks to Google. So I decided to revamp the post and recipe to reflect my grilling abilities and make it more my own to reflect my blog and business.
I found my guide for grilling brisket HERE but I changed a few steps. After letting the brisket warm up a bit out of the fridge and sit with the dry rub I grilled it just a bit directly over low heat to get that crispy exterior going. Then I transferred the brisket to a (grill safe) foil pan to keep it cooking low and slow before basting it toward the end of grilling time with my recipe for Apple Butter Barbecue Sauce. Let me emphasize that this recipe is for those who are new to grilling brisket and do not own a smoker (like me). This is not a recipe for more experienced barbecue enthusiasts!
Tips for How to Grill Brisket on a Gas Grill:
- Everything for this recipe should be able to be purchased at your local grocery – no fancy equipment or ingredients required
- I used foil pans similar to these
- By turning my Weber gas grill to LOW heat on one half and OFF on the other half I was able to maintain a temperature of about 300 degrees for the entire grilling process
- I always use a digital thermometer like this one to check the internal temperature of my grilled meats
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How to Grill Brisket
Ingredients
- 1 3 - pound brisket
- 1 tbsp sugar
- 2 tsp salt
- 1 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 grill safe foil pans
- 2 cups hickory wood chips
Instructions
- Whisk together the sugar, salt, paprika, onion powder, black pepper and cayenne pepper. Rub the outside of the brisket evenly with the rub. Allow the rubbed brisket to sit on a cutting board on the counter for 30 minutes.
- Pour the wood chips in one of the foil pans and add enough water to just cover the chips. Cover with foil and cut slits in the foil to allow smoke to escape.
- Light your grill and scrape the grates clean.
- Turn the burners on one half of the grill off. Keep the burners on the other half set to LOW heat.
- Place the brisket directly on the lit side of the grill, fatty side up and grill for about 5 minutes. Turn the brisket over and grill for 5 minutes more.
- Place the brisket into the remaining, clean foil pan (fat side up) and move it to the unlit side of the grill. Place the covered foil pan with the wood chips in it on the lit side of the grill and close the grill.
- Allow the brisket to cook for approximately three hours. You want your grill temperature to remain at about 300 degrees which can be achieved by adjusting the grill vents. With my gas grill keeping one side lit on low and one side off, plus opening the vents, kept it at this temperature.
- In about the final 30 minutes of grilling time, turn the brisket over so the fat side is down next to the foil and baste the non-fatty side of the brisket with your favorite barbecue sauce. I have linked to my favorite barbecue sauce in this post if you would like the recipe for Apple Butter Barbecue Sauce.
- Remove the brisket from the grill and baste again. Allow to rest on a cutting board for 10 minutes before slicing and serving.
Mark Pegues says
That is not how you cook brisket, and you never, and I mean never put BBQ sauce on a brisket during the cooking process! Are you from New York city or something? Yikes!
foodtasticmom says
It’s a good thing we live in America because you have the freedom to cook brisket your way and I can cook brisket my way (and get paid for it). Bon Appetit magazine seems to think this way is pretty acceptable and their circulation is much bigger than mine. That is where I got my advice from and I am sticking to it but thanks for stopping by with the negativity. By all means keep cooking your brisket your way and move along. Happy Fourth to you!
Wendy Hampton says
hahahahaha! That’s tellin’ him! I thought this recipe is delicious and I will be making it this way from now on. Thanks so much for sharing the tips for a beginner with a gas grill. I’m looking forward to exploring more of your recipes! Cheers!
foodtasticmom says
🙂 I don’t normally clap back so much, but I was in a mood that day! I’m so glad you liked the recipe – and please check out more!
Marla says
LOL!! That was awesome 🙂 You are the queen of snappy comebacks!. My brisket is not yet done but I will be back to leave my thoughts later
Standing ovation to you!
Jack says
Good 😊 for you 👍
Kathy says
This sounds like it would work just fine, mainly because its thick sauce and you have the brisket in a pan. Otherwise, 2 things happen. First, sugary sauces tend to burn and blacken rapidly, even on low heat. Second, thinner sauces run off and would totally mess up your grill. But the method used here is safe and tasty!
foodtasticmom says
Agree. Thanks for your positive review and comment!
Annie says
As much as I wanted this to turn out well, it was a disaster for me! I think the idea could work, and the first half started to turn out really well – but then it took WAAAAY longer to cook and after five hours I put the sauce on and it ruined the cooking process!!! I was able to sear the brisket at low heat, and the containers and temperature turned out fine, but after three, four and five hours – the brisket was still tough!! I finally flipped it over and put the sauce on after five hours and cooked for another hour and that ruined it. There was all this liquid in the bottom of the pan and flipping the brisket over into it just ruined the fat cooking process on the top. I recommend cooking this for EIGHT hours, then lifting the brisket out of the pan, draining the liquid (you could reserve) pouring BBQ sauce into pan and placing the brisket back down. This was you don’t ruin the top. Have no idea why mine was so tough still – especially because the meat shrank considerably which usually means it is breaking down. Thanks for trying to post a method for people without a smoker! I wish mine had worked out!
foodtasticmom says
I appreciate your feedback. You are very kind considering it didn’t turn out for you. Thank you for your tips to help others. This was originally a sponsored post and I’d had no experience ever cooking brisket. I am still a novice. I would much rather be judged on my chicken and dumplings recipe or my famous French Strawberry Cake than my brisket, LOL
Kyle says
Sounds like you had an issue with ‘stalling’. Many cuts of beef only go to 130-150 deg f. Since brisket goes higher, it reaches a stage around 160 where it starts to ‘sweat’. Just like people sweating, this causes evaporative cooling, preventing it from getting hotter faster.
If you can enclose it in foil or butcher paper, anything to trap humidity near the surface, you can reach 100% humidity, which will stop the evaporative cooling. Once it’s through the stalling phase, nearing 200 deg, the collagen breaks down and you get the fall-apart tenderness.
Amanda says
I own two smokers a Weber and an egg I wanted to try this just for the fun of it. Except I used a left over chuck roast from my cow 🐄..I saw a lot of negative comments and for those people they can shut it. Everyone who enjoys to cook loves to test new ideas ? I for one thought it was pretty cool my roast however came out okay the bottom was tender the top a little tough it cooked at 275 for 6 hours. Only used dry rub then wrapped it and we used it for breakfast tacos. Thanks for throwing this out there I think I will use my smoker for briskets but it as fun doing it thanks !
foodtasticmom says
Thanks Amanda, I appreciate the positivity. I think I mentioned, this was originally a sponsored post. And I certainly don’t pretend to be an expert on brisket. It’s a recipe for a novice or someone without a smoker. Experts and brisket snobs should look elsewhere 🙂 But I’ll be getting right on making myself some breakfast tacos. Yum!
SFC Kristoffer Underwood says
HEARD!!! CHEF, HEARD!!!!
Be your Culinary Gangster!!!
Jeb says
Just had to update this comment for 2020. Telling someone how to cook a brisket or worse yet how not to cook a brisket is a near death sentence where I’m from… and if you’re truly a southern person like myself as you infer (you might need to look that one up), you would know this unless your momma didn’t raise you right.
Michael Rotolo says
No I am not from New York I am from new Orleans Metairie Louisiana should be my first brisket I’m putting it in aluminum pan I’m going to cook it long and slow about 225° I put a rub on it please the little island while in the bottom of my pan it’s about a six pounder I did not see her it on the outside I’m going to go for the long and slow 1010 hrs.
Mark Pegues says
If you would like to teach the world how to screw up a great piece of meat? By all means, carry on… If you are ever down in Texas and have the opportunity to eat properly cooked brisket, look me up, I’ll teach you… And you can get paid to show someone something worth reading. Congrats on your first brisket, I wasn’t trying to be negative, however, with being a few hundred briskets ahead of you I feel pretty confident people would laugh in comparison. Cooking brisket on a gas grill is an abomination in itself. Some folks have no integrity. You go on and show up at a cooking competition with your gas grill and BBQ sauce Honey, and see how that works out for you… I’ll be moving along now! Hope you had a great 4th of July as well.
Love, Peace and Chicken Grease
foodtasticmom says
This “how to” is not meant for competitive brisket competitions in Texas. It is a simple tutorial using this particular brand of rub/sauce for home grilling. “Two of every three Americans, or 68 percent, owned a gas grill in 2009, according to Weber.” (source: http://www.cleveland.com/pdq/index.ssf/2010/09/our_culture_is_clearly_divided.html) I’m sure there’s more recent stats but I’m not writing a research paper here. So this recipe as I wrote it speaks to a majority.
And why do you assume I ruined this piece of meat? It was just as tender and delicious as briskets I’ve ordered from a popular BBQ joint here in Ohio. I guess according to your frame of reference, basic Ohioans “ruin” brisket. Trust me, no meat was harmed for the sake of this recipe post. But thanks for your opinion.
Hannah says
I for one am so excited you posted this! I don’t have the tools to make brisket the “proper” way and have been so scared to try doing this without direction. Im not looking to win a contest, just to feed my family! am so excited to try! thank you!
foodtasticmom says
Aw, thanks Hannah, I appreciate that! I hope the brisket turns out well for you!
Jacob says
I think Mark is just hurt that someone showed how to cook a brisket for beginners and he didn’t understand what it was for until after he commented… While the preferred method isn’t gas; that is only to be said for people who aren’t an expert or even well versed with larger meats like brisket. I’ve cooked many items on a gas grill/smoker combo (infrared charbroil) and I haven’t met a person who can tell the difference (personally that’s the level of skill in my cooking). In my opinion its actually harder to cook on gas and get that charcoal or lump wood affect/taste. (if you do; there’s a possibility you’re better than the avg smoker or wannabe pit master).
My family from Texas also can’t tell the difference except the food being done in less than half the time and the costs being easily reduced by over 20% (they usually bring the meat)… But my time is more valuable; I don’t like sitting outside when its usually around 90-105 degrees outside (sitting outside for 4-8 hours is a moronic thing to do in the hot south unless its for competition of course).
Its simple- you do you… and be happy with the results or get better until you are.
I’m actually cooking two massive briskets on Saturday 22 SEP 2018 and I’m still going to cook them on my gas grill full of wood chips to also smoke.
foodtasticmom says
Ha! Thanks Jacob for your words of encouragement. It’s still so funny to me looking back on his comment. Like, what did I do personally to offend him? Other than not own a smoker – which I still don’t – and dare to baste my brisket while it was still cooking. The horror!
I want to eventually own a smoker. But it costs money, and I have lots of other places to spend my money, like two kids needing braces soon, LOL
I’m sure your two briskets will be amazing! Thanks for the positivity 🙂
Curt Pheifer says
I as well don’t have a smoker to do the proper way, so does that denie the right to cook a brisket? No one said doing it on a grill was better than a smoker nor was this recipe shared implying so. Thanks for the tips and looking forward to try this .
foodtasticmom says
Thank you!
Mike says
I have tried once before and it did not turn out very well. I’m trying this tomorrow for the super bowl. I spent $45 so I want it to be good. Thanks for this great post.
foodtasticmom says
I hope it works out well for you. The original recipe that I borrowed heavily from should not fail you!
Kathy says
I live in Texas and don’t like the way most Texans cook their brisket. I was looking for a recipe for cooking brisket on the barbie! And I don’t think I will use your special sauces I’ll make up my own, I’m thrilled you shared this with us thank you!
foodtasticmom says
The sauce was good and I’m glad for the sponsored opportunity. But by all means use the sauce you like best 🙂
Jeb says
Wow, God Bless You for Your Patience! I thought you did mighty well with your first reply and did not realize until after I posted my “update for 2020” comment that Mr Pegues continued to claim to be the be all of brisket makers. Where I’m from, we may think we know we have the best way of making pork and beef (especially briskets!) but we would never knock anyone else’s method. I’m curious why Mark was reading a how-to on making brisket in the first place if he is the master of all things brisket? I’m staying in the Green Bay area of WI for the duration of the Stay at Home suggestion for the Covid-19 and my hosts only have a gas grill, never used one myself. So we are going to try a brisket today, and being I’m apparently the chosen one to grill…. I’m going to give your recipe a try! Barbecue sauce during cooking and all! I miss my smoker almost more than my momma right now! Bless and Thank You for sharing.
Sherry says
Not everyone can afford a smoker, unfortunately. And, if you have a way to cook a brisket using a means that most folks have access to, show me they way! I am ready and eager to learn. Also, I live in Texas so…LOL
Jennine Fox says
I would just like to make it known that not everyone from Texas is this big of an A-hole about effing meat. Sorry you ran into this douche canoe, keep cooking your way! Merica! 🇺🇸
foodtasticmom says
LOL! Thanks for the positive comment and giving me a good laugh!
Jack says
I love your love peace and chicken grease, but why would anyone go to Texas under their own free will .
Elaine Murphy says
That seems pretty cockie and down right nasty. Perhaps she doesn’t have to be in one of your completions
Dan says
Clearly Mark doesn’t understand the concept of “This isn’t perfect, but it’s a really good option for those without the resources to go for perfect.” Some of us are looking for ways to do the best we can with what little we have, much like Mark with his intellect and personality.
Joe says
Wow my gosh,some people are butt hurt rude aren’t they?!?! Thanks for sharing, I’ll be trying this soon!
foodtasticmom says
I guess Texans take their brisket seriously. I figure since my guide came from Bon Appetit it can’t be all bad 🙂 I hope the recipe turns out well for you!
Angie says
I am looking forward to trying this! I usually cook it in the oven, and I don’t care much for smoked brisket so this is a recipe I am excited to try. Thanks for your suggestions and just ignore the rude folks out there!
foodtasticmom says
Thanks Angie, I hope you like it and I appreciate the positivity 🙂
Christie says
I am from Kansas City and I got a lot of $h!t for boiling ribs then grilling them from my boyfriend and his dad who were competitive BBQrs, but they didn’t give me flack until after I told them how I cooked them. They thought I had smoked them a long time and were impressed. So in the long run, it’s all about how it comes out, not the method you use to make it.
I purposefully looked for a gas grill brisket recipe because I now live in LA and I can’t do anything more than a 2 burner gas grill. And there is NO decent BBQ out there. So to hell with the haters, I’m gonna try your recipe. Not all of us have access to a big smoker and cords of wood. Sheesh.
P.S. Texas BBQ sucks in comparison to KC BBQ it is sour and tangy, just like the negative poster who hit your blog. KC BBQ is sweet, just like me 🙂
foodtasticmom says
Love this. Thanks for the defense Christie 🙂 I actually want to re-do this post now that the sponsorship time is over. Not the technique, but the flavoring. I want to make it more my own and not an advertisement. I’ve never actually had authentic Texas or Kansas City BBQ. We have quite a few BBQ places that have cropped up here in Cincinnati and they are good. But no idea what they would compare to regionally. I hope this turns out for you and thanks again for the comment!
Kathy says
Ha! Yes Texas barbecue does suck! And I live here!
foodtasticmom says
LOL – poor Texas 🙂
Josh says
So my only confusion on this is that you say to cook it to an internal temperature of 195-205 how are you not making beef jerky?? I took mine off at 160 and that was pretty over cook.. I generally take my beef off at 135 so I’m just curious as to why so long and if I’m missinibg something..
foodtasticmom says
In terms of a grilled steak, taking the beef off at 135 is appropriate. You definitely wouldn’t cook a steak to this temperature. But with a cut like brisket that is full of connective tissue, it needs to cook low and slow and to a temperature that in other cuts of beef would make them tough and dry. This temperature is correct and does not turn the brisket into beef jerky 🙂
Jim Monegan says
I enjoy Texas style brisket, KC style and North Carolina style. So why not try this style that can be created on a backyard gas grill. Sounds Yummy.
Sam says
North Carolina brisket is usually pork and it is actually the best brisket in USA, in my opinion. I have been all over the US and there is no comparison to NC Pork brisket. Thanks for the recipe. I am taking my $75 beef brisket and slapping that bad boy on the propane grill and TX can eat its heart out.
Jenni LeBaron says
Brisket is one of our favorite things to eat and now that it’s summer grilling season I am totally ready to make it at home. This looks like a wonderful recipe!
foodtasticmom says
You should definitely try it at home. Thanks Jenni!
Tayler Ross says
Totally saving this for when we grill out this weekend!
foodtasticmom says
Awesome!
Sharon says
Brisket can be a little on the hard side to cook if you don’t know what you are doing. You look like you know exactly how to handle this. Looks delicious!
foodtasticmom says
Thanks Sharon 🙂
Adriana Lopez Martin says
My husband loves brisket but I have never prepared it for him because I am afraid of not doing it correctly. You tips and step by step details really have helped me to start the testing of cooking brisket at home this grilling season.
foodtasticmom says
So glad you found this helpful!
Lauren @ Delicious Little Bites says
We’ve never made brisket before and I know my fiance would love this recipe! Guess it’s time to finally give it a try!
foodtasticmom says
I hope you try it!
matthew rediker says
me too ! and im scared im gonna eff it up…..and believe me my wife will let me know if its not perfect
Claudia Lamascolo says
CAn you get anything more eye appealing and mouth watering ! HOLY MOLY this is over the top fabulous! I just cant wait to try it!
foodtasticmom says
Love you enthusiasm for this brisket!
Lisa Bryan says
I’m such a fan of brisket when it’s cooked well. Will definitely have to give your recipe a try as those spices sound fab!
foodtasticmom says
Great – I hope you like it as much as we do!
Jenni LeBaron says
I’m so excited its grilling season now! This recipe looks absolutely tasty!
foodtasticmom says
Grilling season is the best. I hope you try this recipe!
Tilly says
The brisket looks so sticky and juicy. Slap some between some buns and i’m a happy girl!
foodtasticmom says
Exactly! I love a good brisket sandwich!
Neli Howard says
I LOVE how easy and delicious this is! Good idea! Looks very tasty! I am going to make this! This recipe really impresses! I really like! Thank you.
foodtasticmom says
You’re welcome. Thanks for commenting 🙂
Shawn Ervi says
Just finished cooking and tasting the brisket as you wrote it…i done good….btw have had texas bbq and being here in nc, I prefer nc bbq…love the recipe will use again
foodtasticmom says
Thank you so much Shawn, I appreciate the positive feedback!
Richard Powell says
I’m from New Orleans and like my meats a little on the spicy side but this was a pretty good recipe. Keep it up ma’am! P.S. NOT a fan of Texas brisket.
foodtasticmom says
Thank you Richard. I appreciate the review and vote of confidence!
Christy says
Hi! I’m making this right now for the first time and in order to get my grill to 300, I have to keep the lit side pretty high. Should I be concerned about the hickory? I’m afraid I’ll burn it to bits! Thanks so much for your help!
foodtasticmom says
Sorry to respond to this so late. If the chips are soaked in water and covered in a pan like the recipe states, they will be fine! Hope it turned out for you.
Dave Cook says
I understand that not everyone can afford a smoker, but brisket should be done low and slow if you want it done properly. What I would recommend (as kind of a happy medium) is setting your grill no higher than 250, and cooking to an internal temp of 203 to 210. For the smoke flavor you can pick up a smoke tube for 20 bucks or less online that you can use to add that smoke flavor. I would rest it for at least 30 minutes and let the “customer” add sauce to their preference. Be creative and play “mad scientist” with the rub. Not everything has to have a mass produced seasoning blend. Grill/smoke on!
foodtasticmom says
Well, this recipe does instruct to cook low and slow. And I do provide a recipe for seasoning. Nothing mass produced here. I totally agree that everyone should play “mad scientist” with rubs and sauce to suit their own taste preference. I don’t mind if my recipes are altered in that way at all. Thanks for the tip about the smoke tube. I didn’t know those existed!
Lisa kaufman says
Can I slice and freeze it? Thanks! Making it right now for Rosh Hashanah. Figured with the holiday so early, I would try it bbq. If anyone needs a great recipe that’s cooked in the oven, let me know. I have one!
foodtasticmom says
I have not tried freezing it, but I don’t see why you couldn’t. Let us know how it works if you freeze it! Feel free to share your oven recipe in the comments 🙂
Katir says
I guess I’m an abomination hahaha!!! I cook my brisket this way because I don’t own a smoker but I have one grill that’s old, so I let it get super smokey with old wood from my apple tree, dried lavender, and sage. (abomination lol) BUT I have never tasted a better brisket, and yes I’ve been to Texas. It’s not the “how” it’s the “what” and the LOVE you put in your cooking!
foodtasticmom says
Love this. Thanks so much for the positivity! I really appreciate it 🙂
RobQ says
Great recipe; thanks. I do own a smoker at my summer cabin but live in a densely populated part of the city the rest of the year so need to find ways to do things with gas that approximate the smoker, at least as much as I can. The ideas in this recipe get me a lot of the way there.
I have done 4 briskets this way and have a couple suggestions to make it even better:
– stuff a couple of garlic cloves inside the rolled brisket before cooking
– sear it on higher temperature than “low” at the beginning. Sometimes I do it on a cast iron pan on the stovetop and that has yielded excellent results, and the rub survives the searing process better there than on the grill (where some of it will burn off)
– place the meat on a small grate or frame inside the foil tray, with a little water under it; replicates the moisture you get from the water pan/bowl that’s under the meat in a Weber hot-smoker.
– cook at lower than 300; More like the 225-250 range that you target on a Weber bullet smoker, and for longer than 3 hours; more like 5
– I use Bradley Smoker pucks, mesquite, right on the grill, instead of soaked wood chips; you get a much more intense and natural smoked flavour and they burn nice and slow
– I’ve had luck covering the brisket tray entirely with tinfoil four the final half of the cooking time, (once the smoke has done its job,) to help keep it juicy.
foodtasticmom says
This is so helpful. Thank you for taking the time to share all of your tips!
Miles says
I’m doing a variation of this for passover right now. I have a tiny grill (Webber Q) and I’m cooking a 12lb brisket. I make a pan out of tinfoil and cover about 90% grill with it and make a packet of wood chips and throw those on top of part of the burner. I try to keep the temp at about 250 for 5ish hours with an oven thermometer on top of the brisket to monitor the temp.
Last year it was awesome, juicy and soft inside with a beautiful smoke ring and a crispy bark. I really didn’t think I could get this kind of result from a small gas grill but everyone told me it was some of the best brisket they’d ever had. Gas grill haters can put it where the sun don’t shine.
Fingers crossed it will be so good again.
foodtasticmom says
Thank you for sharing. Really glad this recipe is providing a great foundation for success! Fingers crossed…