Brisket in my gas grill.....

Is it possible to smoke a brisket in my gas grill? I've never smoked anything before. Would like to try a brisket but don't want to buy a smoker. Any tips? Thanks.

My mother used to cook a brisket in the oven using liquid smoke. It wasn't the same. I think you should buy a smoker.

you can pretty much do everything on a gas grill....if you want to....ive did ribs and brisket on mine ......get a smokerbox and whatever kind of woodchips you like (flavor) put smokerbox down by burner on one side place brisket on other side away from heat ahh indirect heat then watch temp try to keep it between 235 to 265 and cook for bout 6 to 10 hrs or more you can get away with 4 but not the same low and slow is best......the longer the better
also try this add a pan with some cider vinegar in it to slowly steam gives a nice taste.......i always do this when i use my smoker should work fine on gas also....
hope this helps
ahh one more thing DON'T TRIM OFF ANY FAT!!!!and always cook with fat side up one more thing most important put a good dry rub on it
use what you would like i'll give ya a few of mine but hey everyones got thier own and they'll never give you all of it.
MY RUB (some of it)
garlic powder onion powder blackpepper a good smokey papricka chili powder accent cinnamon cayann pepper and alot of brown sugar i throw a few others in depending on mood but key is the brownsugar gives the brisket a good bark....
as for injection try apple brandy sothern comfort and a little blackberry brandy.......mix it all together shoot it in i rarely do this but sometimes you gotta say wtf......
enjoy

quote:

Originally posted by unabashed

you can pretty much do everything on a gas grill....if you want to....ive did ribs and brisket on mine ......get a smokerbox and whatever kind of woodchips you like (flavor) put smokerbox down by burner on one side place brisket on other side away from heat ahh indirect heat then watch temp try to keep it between 2oo to 235 tops and cook for bout 6 hrs or more you can get away with 4 but not the same low and slow is best......
also try this add a pan with some cider vinegar in it to slowly steam gives a nice taste.......i always do this when i use my smoker should work fine on gas also....
hope this helps
ahh one more thing DON'T TRIM OFF ANY FAT!!!!

Some good advice. Here are a couple of other tips that help. Brisket is one of my specialties.

I would trim the fat to about an 1/8 of an inch and cook with the fat down, the juices will perculate up into the brisket. Rub it down good and let the flavor set for about 30 minutes to an hour before cooking.

Place the brisket on a broiler pan with your liquid underneath. Boost the temp to 250 - 275'. When it reaches an internal temp of 170' wrap in foil and place back on until it reaches 200'. Remove and let rest for an hour wrapped in a towel.

I would highly recommend injecting it as well. This will add flavor and make it incredibily juicy. Slice across the grain about pencil thick servings.

Before I bought a smoker, I cooked a 15 pound, packer-cut (flat + point) brisket on my Weber Genesis. I used just the rear burner on low with the lid down and maintained a temp of around 250-260. I used a broiler pan bottom with water in it and an extra pair of grill racks on top. I burned Traeger wood pellets in h/d aluminum foil packets and kept smoke on it for at least 8 hours cooking it fat side up the whole time. I did rotate the pan once or twice. I took it off at an internal temp of maybe 165, wrapped it in foil, put in on a giant rimmed cookie sheet, and finished it in a 200 oven overnight. Total cook time was about 18 hours and, to this day, it's still remembered by my family as the best I ever made. I bought the smoker shortly after so I've never done another brisket that way. I'm sure it would be much easier if you're only cooking a flat. Good luck! pb

I was watching a bbq cook-off on tv and myron mixon (if my memory serves me) cooked a brisket at higher temps in about half the time as the other contestants. he injected a large amount of an apple juice based liquid.

he wasn't cooking on a gas grill but i think the injection and the higher temps added to the pellet advice above might serve you well on a gas.

here' an apple juice marinade from jacks old south (myron's company) i found on foodtv but it looks like a great recipe for injecting into a brisket.

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

i've never tried smoking at higher temps but plan to when i get out of this condo and get an offset again. - myron knows smoking

I know Myron very well and he is a great cook and good friend. I cook professional competitions just about every week. The injections and higher temps help to protect the meat and aid in cooking, flavoring and tenderness.

Bubba

hey bubba...welcome to roadfood.

Thx for the welcome. I had a customer recently at the restaurant that told me about this website. Seems like alot of good info here. I will be happy to chime in when I can. I have a very hectic schedule between BBQ comps, the restaurant, another business and 3 kids.

Bubba

Hey, Bubba, WELCOME to Roadfood!! I've learned a lot here about Q. I probably have donated enough info to fill a library.

Enjoy the site!

Bub-Ba-Q: Let me chime in here also.

Welcome to Road Food! Anyone from the GREAT STATE of GEORGIA can't be that bad!

You might want to check out the August issue of Cook's Illustrated. They do a brisket on both a charcoal & a gas grill.

quote:

Originally posted by ocdreamr

You might want to check out the August issue of Cook's Illustrated. They do a brisket on both a charcoal & a gas grill.

This may be my Sunday project......


DD

Alright,

Somebody help me out here. I have a small brisket (3 lb.) that I want to smoke tomorrow (Sunday) for dinner. How many hours can I expect it to take if I am maintaining a 225-250 degree indirect temp on my gas grill?

Thanks for any help!

DD

the advice i gave at top is how i do mine but it got me thinking how others (pros) do thiers so i did some googling and found out that they pretty much do thiers like i do mine LOW n SLOW here 2 links hope this helps.
http://virtualweberbullet.com/brisketselect.html#virtual
http://www.deejayssmokepit.net/brisket.htm

Here's a tip for smoking meat. Soak your chips in water 30-45 minutes. Using Heavy duty Wide Width Aluminum foil, Tear off sheets 18 to 24 inches long. Fold over about 4-5 inches of foil on the long side of the foil. Place a handful or two of soaked chips on one side of the foil in the center, not too close to the edges. Fold the folded edge over the chips and roll it up like a jelly roll. Sealing the botton, but leaving the other end slightly open to allow the smoke to escape. Place on the coals or the grate if using a gas grill and close the lid. You will get a controlled, long lasting burn/smoke without flair ups. When the grill is cold, remove the packets and throw them away. No mess no fuss, neat & clean.

Thanks for the tips and links...I feel pretty confident about my experiment now...

Only thing I am concerned about is that the size of this brisket is small. It seems from everything I have read that 6-15 lbs is the norm. This makes me think that the small cut could dry out easily. I think I'll cover the top of the brisket with bacon while smoking.

One more thing that wasn't clear from what I've read, does the meat need to sit on a drip pan or right on the grill? My inclination is to put it on a pan, is this correct?

Once again, thanks to all who know more about this than me!

DD

quote:

Originally posted by desertdog



Thanks for the tips and links...I feel pretty confident about my experiment now...

Only thing I am concerned about is that the size of this brisket is small. It seems from everything I have read that 6-15 lbs is the norm. This makes me think that the small cut could dry out easily. I think I'll cover the top of the brisket with bacon while smoking.

One more thing that wasn't clear from what I've read, does the meat need to sit on a drip pan or right on the grill? My inclination is to put it on a pan, is this correct?

Once again, thanks to all who know more about this than me!

DD

DD

Couple of ideas. Line a pan with Foil with enough to make a good sized pouch. Add a little apple cider vinegar and water. Not too much of either. Seal pouch leaving space for steam to circulate. cook an hour or so.
Open pouch when you add smoke. See post above on that. Cook low & slow.

quote:

Originally posted by lleechef

Hey, Bubba, WELCOME to Roadfood!! I've learned a lot here about Q. I probably have donated enough info to fill a library.

Enjoy the site!

quote:

Originally posted by holdem

Is it possible to smoke a brisket in my gas grill? I've never smoked anything before. Would like to try a brisket but don't want to buy a smoker. Any tips? Thanks.

So how did the brisket turn out?

Bubba

Here is my effort last night:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=20536

DD