Barbecuing brisket is often associated with traditional smokers, but you can achieve tender, smoky, and flavorful results on a gas grill with the right method. Since brisket is a tough cut of beef full of connective tissue, it requires low and slow cooking.

Understanding Brisket

• Cut Location: Brisket comes from the lower chest of the cow.

• Two Parts:

• Flat: Leaner, slices well.

• Point: Fattier, more marbled, often used for burnt ends.

• Cooking Style: Needs long, slow cooking to break down connective tissue and render fat.

Step 1: Preparing the Brisket

Trim the Fat

• Leave about ¼ inch of fat cap for moisture and flavor.

• Remove any thick, hard fat that won’t render.

Season Generously

• Use a simple rub: salt, black pepper, garlic powder, and paprika.

• For a Texas-style brisket, stick to salt and pepper only.

• Let the brisket rest with rub for at least 1 hour (overnight preferred).

Step 2: Setting Up the Gas Grill for Indirect Heat

• Preheat grill to 225–250°F (107–120°C).

• Turn on one side of burners and leave the other side off.

• Place a drip pan with water under the cool side to add moisture and catch drippings.

• Optional: Add wood chips in a smoker box (hickory, oak, or mesquite) for smoky flavor.

Step 3: Cooking the Brisket

1. Place brisket on the indirect heat side (fat cap up).

2. Close the lid and maintain 225–250°F throughout.

3. Cook for about 1 to 1.25 hours per pound.

• Example: A 10 lb brisket takes around 10–12 hours.

4. Spritz brisket with apple juice or water every 2–3 hours to keep it moist.

Step 4: The Stall and Wrapping

• At around 150–160°F (65–70°C) internal temp, brisket may “stall” (stop rising in temperature).

• To push through, wrap brisket tightly in butcher paper or aluminum foil.

• Continue cooking until internal temperature reaches 195–205°F (90–96°C).

Step 5: Resting the Brisket

• Remove from grill and keep wrapped.

• Rest in a cooler or warm oven for 1–2 hours.

• Resting allows juices to redistribute, making meat tender and sliceable.

Step 6: Serving the Brisket

• Slice against the grain into ¼-inch thick slices.

• Serve with BBQ sauce, pickles, or bread—or enjoy classic smoked-style brisket on its own.

Pro Tips for BBQ Brisket on a Gas Grill

• Use a Meat Thermometer: Internal temperature is more reliable than time.

• Maintain Steady Heat: Avoid opening the lid too often.

• Fat Cap Up: Keeps the meat basted during long cooking.

• Wood Chips: Rotate flavors (applewood for sweetness, mesquite for boldness).

Conclusion

To BBQ a brisket on a gas grill, use indirect low heat (225–250°F), season generously, and cook slowly for hours until the internal temp reaches 195–205°F. Wrapping during the stall and resting afterward ensures tender, juicy results.