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Would you Like to Know How to Cook Brisket on the Grill?
I was pleasantly impressed with the results the first time I grilled brisket. I don’t have a smoker (yet). I do possess a gas grill, which I like using to cook and experiment with different dishes. We would always get smoked beef brisket from prominent neighborhood BBQ establishments. But now I can grill my own if I want to. So, here’s my hopefully helpful tutorial on how to roast brisket on a gas grill.
Brisket (from the cow’s breast or lower chest) has a lot of connective tissue, so it takes a long time to relax the muscle into soft goodness—a delight that can’t be reached any other way.
How To Cook Beef Brisket On Gas Grill
- Beef Brisket (best grade available), flat sliced, approximately 5 lbs.
- Your Go-To Brisket Rub
- Water, fruit juice, or beer
- Foil made of aluminum
- Temperature meter
- Chips of wood
- Pan made of aluminum
- Bigger and cooler than your brisket
Directions to Follow
- Ensure you have more than enough Blue Rhino propane on hand because you’ll be grilling for a long time. It’s a good idea to have an additional tank.
- As required, remove any big pieces of fat and the fat cap from the brisket.
- Dampen the brisket with a little water, then liberally apply the rub to all sides. If salt isn’t in your rub, salt all surfaces as well. In addition, some cooks like to infuse their brisket with broth or brine, although this isn’t necessary.
- Wrap the brisket in plastic wrap or set it in a container and place it in the refrigerator overnight.
- Set your grill to indirect cooking and smoke. Place an aluminum pan on the hot side of the grill and fill it with water, juice, or beer. Fill in the blanks with your chosen wood chips. A handmade aluminum foil bag placed on the hot side of your grill will work well; alternatively, you may use a portable smoke box or your grill’s smoker box if it has one.
- Preheat the grill to 225-250 degrees Fahrenheit.
- Place the brisket on the side of the grill in which the burner is turned off or very low. Preheat the oven to 225-250°F. Keep the cover closed and the cooking temperature constant. It is important to note that grilling the brisket will take many hours; the size of the brisket and other variables will dictate the actual time necessary.
- To check progress, place a thermometer into the thickest section of the brisket.
- Keep an eye on the wood chips and the liquid in your pan while you grill; refill as required.
- About halfway through, flip the brisket once.
- Tightly wrap the brisket in aluminum foil when its internal temperature reaches around 150 degrees for a moister and more tender brisket and to shorten the cooking time. (This is referred to as the Texas Crutch.) This will also assist your brisket in getting through the dreaded Stall, where progress slows or even stops.
- If you cover your beef, the bark (or crust) may become mushy. By finishing the brisket uncovered over continuous high heat for a few minutes on each side, you can firm the bark a little.
- Whenever the brisket’s temperature exceeds around 200 degrees, remove it from the oven. (Note: Some chefs favor 203, while others prefer 196.) The optimal temperature will be determined by trial and error.)
- Allow the brisket to rest for a couple of hours, or until the core temperature reduces to 40-50 degrees. Ideally, keep the brisket in an insulated cooler, resting on a towel, throughout this time. This will give the meat time to finish cooking.
- Serve with a cross-grain slice and enjoy! On a loaf of toasted bread, this is a must-try. You can also add barbecue sauce, although it shouldn’t be required if your brisket is cooked properly.
Frequently Asked Questions
Q1:How long do you cook a brisket on a gas grill?
Ans: Wrap brisket in foil, place on a baking sheet, and cook in a 250-degree oven until meat reaches the same 195-205 degrees internal temperature, 4-6 hours longer. What’s important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it.
Q2: Can you cook a brisket on a propane grill?
Ans: Though many recipes call for braising, cooking brisket on a propane grill can be a tasty treat and a great way to find another excuse to bring out the barbecue. Choose a brisket with fat marbled throughout, both inside and out. Fat helps keep the meat moist and lends a rich flavor to the final product.
Q3:How long does it take to grill a brisket?
Ans: Place the pan in the center of the hot grate, away from the heat. Cover the grill. 5. Smoke cooks the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill ).
Q4:Should I wrap my brisket in foil?
Ans: Wrap Brisket in Butcher Paper And wrapping with butcher paper really does take practice to get right. While cooking with butcher paper should help you avoid the stall, using foil is more of a guarantee. And because the butcher paper isn’t as tight a wrap as foil, the cooking time will be a little longer.
To Wrap it Up
Cooking an entire brisket (approximately 10 pounds) may appear excessive. However, the procedure is simple, and the leftovers may be stored in the refrigerator for up to 4 days. (If you have leftover brisket, keep it unsliced and reheat it in a 300-degree microwave until hot.) However, if you don’t want to deal with a large cut of flesh or if your grill has less than 400 square inches of cooking surface, grilling brisket for a small gathering is simple. Simply request the point or flat section of the brisket from your butcher, whatever you like. Then, adhere to the master recipe.