How To Bbq Brisket on Gas Grill
1. Choosing and Preparing the Brisket
Select a whole brisket (packer cut) with both the flat and point intact, ideally weighing between 10–12 pounds. Look for one with good marbling and a flexible texture—it’s a sign of tenderness when cooked slowly.
Preparation steps:
Trim excess fat to about ¼ inch thickness to prevent flare-ups.
Season generously with a dry rub made of salt, black pepper, paprika, garlic powder, and onion powder.
Let it rest at room temperature for 30–45 minutes before placing it on the grill.
| Preparation Step | Purpose |
|---|---|
| Trimming fat | Prevents greasy flavor and uneven burning |
| Seasoning | Adds flavor and enhances bark texture |
| Resting before grilling | Ensures even cooking |
2. Setting Up the Gas Grill
To BBQ brisket on a gas grill, you need to create a low and slow environment similar to a smoker.
Turn on one or two burners on one side of the grill (depending on size) and leave the other side off.
Adjust the burners to maintain a steady temperature of 225–250°F (107–121°C).
Place a drip pan filled with water or broth beneath the grate on the unlit side. This keeps the brisket moist and adds humidity to the cooking environment.
Optionally, use a smoker box filled with wood chips like hickory, oak, or mesquite over the active burner to infuse smoky flavor.
3. Placing and Cooking the Brisket
Place the brisket fat side up on the cooler, unlit side of the grill. Close the lid and maintain steady indirect heat. The fat will slowly render and baste the meat during cooking.
Keep the internal grill temperature between 225–250°F throughout the cook.
Plan for 60–75 minutes per pound, meaning a 10 lb brisket may take 10–12 hours.
Avoid frequently opening the lid, as it causes heat loss.
| Brisket Weight | Cooking Time | Internal Temperature Goal |
|---|---|---|
| 8 lb (3.6 kg) | 8–10 hrs | 195–200°F (90–93°C) |
| 10 lb (4.5 kg) | 10–12 hrs | 195–200°F (90–93°C) |
| 12 lb (5.4 kg) | 12–14 hrs | 195–200°F (90–93°C) |
Use a meat thermometer to monitor progress without lifting the lid too often.
4. Wrapping and Resting the Brisket
Once the brisket reaches around 160°F (71°C), it may enter the “stall,” where temperature stops rising due to moisture evaporation. To push through this stage, wrap the brisket tightly in butcher paper or heavy-duty foil and return it to the grill. This traps heat and retains moisture.
When the internal temperature reaches 195–200°F (90–93°C), remove the brisket from the grill. Let it rest for at least 1 hour in a cooler or insulated container to allow juices to redistribute.
| Step | Temperature | Purpose |
|---|---|---|
| Wrap the brisket | ~160°F / 71°C | Retains moisture and speeds up cooking |
| Remove from grill | 195–200°F / 90–93°C | Ensures tenderness |
| Rest for 1 hour | Warm environment | Allows juices to settle |
5. Slicing and Serving
When slicing, place the brisket on a large cutting board and identify the grain direction. Slice against the grain into ¼-inch thick pieces. This breaks up the muscle fibers and ensures tenderness.
Serve with your preferred BBQ sauce, roasted vegetables, or pickled sides. Brisket is also excellent for sandwiches or tacos when sliced thinly.
6. Helpful Tips for Gas Grill Brisket
Keep a consistent low temperature—avoid sudden heat spikes.
Refill the water pan every few hours to prevent the brisket from drying out.
Rotate the brisket halfway through the cook if your grill has uneven heating.
Avoid cutting into the meat early; resting is crucial for juicy results.
Use a good-quality thermometer to monitor both grill and internal meat temperatures.
7. Conclusion
BBQ brisket on a gas grill requires patience, but the reward is a smoky, tender, and flavorful cut of beef that rivals traditional smoker versions. The secret lies in low temperature, indirect heat, and time. With a reliable gas grill from TopGrill Outdoor, maintaining steady heat and smoke balance becomes simple, allowing you to master this classic barbecue dish from your backyard.