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Jun 3, 2008 08:42 AM

ISO Brisket Recipe in Gas Grill

Well my kids have decided that they love brisket so I thought I'd see if I could make a good one in the gas grill. I don't need any fancy rub--I lready have a simple one but I need just the technique for cooking. I have a Weber with three burners. I don't have a smoker and don't want to get one but I could cook it in the oven if that will yield the best results. Thanks

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  1. In the new Bon Appetit that just came today, there was an article about cooking brisket on grill. Cook on a grill for 5 hours at 250 degrees. They said to drop an instant read thermometer in to the vent in the top of grill about every 30 minutes. If temp inside grill drops to 225, adjust our gas level. They also said to use chips to smoke it for the first several hours only. Never cook directly on grill grate either. For the first 3 1/2 hrs, cook in a large alum pan, then move over to alum foil for the mext 1 1/2 hrs. Let then stand in foil wrap for 1 to 2 hrs. Sounds yummy, I may just try it myself too. Bon Appetit'

    4 Replies
    1. re: thecountryrose

      I asked a similar question last Aug and got great replies. (sorry I don't know how to post that link-but if you search beef brisket it will show up)
      I was thrilled with my results of first attempt at brisket. (had been enjoying mail order from online before) And I am still working on more tries to get better.

      For 11 lb or so with fat on it. Cover with dry rub.
      Soak some wood chips and do a foil bag with holes in it.(also there are cans of chips that I think work well)
      For the grill: One burner on (where you will put chips) and the other 2 off-to put the brisket. Keep burner on low and should keep temps about 210-250 in the grill. Grill 3 hrs.
      THen to oven -large pan on a rack-bake for about 3 hrs at 300. (Meat temp should end up about 170-175.
      THen wrap in foil with about 1/2 cup of the broth. Oven to 250-260 for about 2 hrs. Looking for the temp of meat to be 190-205.
      Last 15 minutes uncover- (I like the bark so I think that help crisp a bit.)
      The whole time of cooking keeping the fat side up.
      (the first time I got to last meat temp being 199 and it was perfect-sticking the thermometer in felt like butter... )
      I used a combo of my own rub and a bought one-mostly to get a bit of brown sugar involved for the bark.
      I really was very happy with results from my weber gas grill!! Would love to have a smoker-but not yet...
      Hope this helps! ANd hope yours turns out wonderful!

      1. re: thecountryrose

        Figures, I already passed on my Bon Appetit to a neighbor but I bet I can find the recipe. How do you do the chips? Soak them and then put them in a container on top of the grill grate? It's sounding pretty good. Thanks for the lead.

        1. re: Cheesy Oysters

          yes to soaking-I did the night before. THen put them down under the grates with the heat source. The wood chips in foil pouch-with holes on top of foil being on the one burner on. Can't say I saw smoke-but I swear the brisket had some smoke flavor.
          Best of luck to you and enjoy!!

        2. Do NOT get a grocery or a normal butchershop brisket. This will be a trimmed flatcut, and will be way too small with not nearly enough fat for BBQ. It will also be way too expensive. I see from your posts that you seem to be from the Bay Area -- Do you have Smart & Final up there? You need them or a bigbox store to buy a whole cryovac brisket -- yes, it'll be somewhere around 9 to 11 pounds, and will look very fatty. But it will be less than $2/lb. -- about half or a third of the grocery or butcher price. Even after trimming (leave a hefty fat layer, you need it for moisture, basting, and that wonderful crust) you will have the bulk you need to cook low, slow, and very long to flavor and tenderize the meat.

          Note: You absolutely need an indirect heat source for this. If your gas grill grates run across the grill from side to side, with adjustments from front to back, it is near impossible. You need to be able to turn off one side and place the meat there for most of the cooking. Otherwise, think of your oven for most of the long, slow cooking and maybe the grill at the very beginning for some smoke and char and at the end for some late flavoring and crisping.

          1. I done a few packer briskets on my Weber Silver with 3 bruners. After trimming the brisket they were in the 10 lb range. I usually cover in a rub overnight. I use my back burner with two wood bins on top of the back flavorizer bars. Place the brisket in the front and cook on indirect heat. Keep smoke going for the first few hours. Once you get a good crust on the meat it will not take up much more smoke flavor. I try to keep the temperature in the 225-250 range and cook for 8-10 hours or until done. A digital meat thermometer placed in the center will give you some feedback on internal temps and the point of stalling where the collegen is breaking down. A final internal temp of 185 F is a good point to shoot for. You don't have to sit with it the whole day but in the beginning you need to make sure you're getting good smoke and get your temperatures steady so you don't drop too low or get too much over 300. Really 300 is too hot so shoot for the 225 range if you can.

            1 Reply
            1. re: scubadoo97

              This information is fabulous. Does anyone think cooking in the oven is preferable to using a gas grill? Thanks again, Cynthia

            2. I think the oven would be fine in the winter, but I will use the grill in the summer. They are both gas and so really at my house, 1 isn't any different then the other. I just love meat on the grill a whole lot better. I truly think in the oven, they will be more tender and my not need as long to bake either. Just don't keep opening the oven door to keep that heat in.

              1 Reply
              1. re: thecountryrose

                It does need to cook lhat long. The long length of time at low heat is what melts the collagen
                and transforms the brisket from dry and stringy to succulent and wonderful.

              2. If you are watching TV tonite, on Emeril here in Indiana anyway, his show is about Brisket. Here in Indiana it is on at 7pm. on the food network channel