Tender and Juicy Texas-Style Barbeque Brisket on a Gas Grill

Posted on April 2nd, 2008 in Recipes by EngineerBoy
Texas Barbeque BBQ Brisket, click for larger version

Fork tender and juicy…yum!

I have a low-end little gas grill (Sunbeam Grillmaster 660) that we use for our weekend barbequing.  I used to be strictly a charcoal kind of guy, but I’ve been won over by the convenience and predictable heating of a gas barbeque grill.  There are some Texans who claim that *real* brisket can only be made over coals and/or wood, but I beg to differ.  I’ve been eating barbequed brisket my whole life, starting when we moved to a small Texas town in the 60′s, where my uncles would make brisket (along with ribs, chicken, and homemade venison sausage) for family gatherings.  Since then I’ve eaten brisket from just about every kind of barbeque joint and backyard cook you could think of.  And the brisket described here, cooked over a gas grill, ranks right up there with the best of ‘em.

The brisket pictured here will give you an idea of what yours should look like.  Note the tray of charred wood chips on the left.  Also, only the left side of the grill is on, and the right side (under the meat) is off.  Also remember that the brisket cooks with the cover closed.  Click the picture for a larger version that shows more detail.

The Keys to Good Brisket

  • Good meat – get a big chunk of uncooked, unflavored brisket, 10+lbs with a nice fatty side, just a big old slab of meat in a vacuum sealed heavy plastic package.  Do NOT use any of the pre-flavored, pre-smoked briskets for this recipe, and do NOT trim the fat off.
  • Patience – prep time can extend overnight, cooking time is 6+ hours, resting time is nearly an hour and none of the steps can be rushed.
  • Restraint – very little seasoning is needed, and the meat must cook virtually undisturbed (no forking, flipping, meat-thermometer-stabs, or manhandling – just gentle slow cooking and smoking).
  • Non-violence – up until the time you’re ready to slice and serve the brisket, the meat should not be punctured or pierced in any way.  No forks, thermometers, unskilled tong use, flavor injections, slicing, scoring, tenderizing, etc.
  • Practice – it will probably take a few iterations for you to get the hang of the nuances of your grill, tools, and preferences.

Tools and Such

  • Gas grill with independent left and right side burner controls (only one side will be lit)
  • Big roasting pan or foil pan, large enough to hold the brisket and tough enough to withstand grill heat
  • Lots of aluminum foil (the extra-wide kind is better)
  • Aromatic wood chips (mesquite, pecan, hickory all work good) plus small foil pan or metal tray to hold them
  • Big, flat metal spatula to turn brisket while seasoning and move it without piercing the meat

Ingredients

  • 1 beef brisket (10+ pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
  • 2 tablespoons coarse salt (kosher or sea)
  • 1 tablespoon chili powder
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground comino (cumin)

Remove brisket from packaging, rinse with cold water and pat dry.  Combine the dry ingredients in a bowl.  Sprinkle half the dry ingredients over one side of the brisket, then rub it into the meat by hand to spread evenly, including the sides and edges.  Gently flip the brisket over and use the rest of the dry rub on the other side the same way.  If you have the time, wrap the brisket in plastic wrap and refrigerate for 2-4 hours to cure in the rub – overnight is better (curing is optional, it will still be flavorful if you cook immediately).

Light only one side of the gas grill and set it to low heat.  Soak wood chips (mesquite, hickory, or pecan) in water for 30 minutes, then drain and place in small foil pan (or other heat-tolerant metal container) and set on the grill directly over the side that is lit.

Place the brisket FAT SIDE UP in a large foil pan, or large roasting pan lined with two layers of foil, and place it on the grill on the side away from the direct flame heat. If you use a foil pan it’s still a good idea to line it with two layers of foil to ensure you don’t get any punctures, rips, or creases that the drippings can leak out of.  Make sure the thicker side of the brisket is closer to the flames than the thinner side, that way it will cook more evenly.   DO NOT cover the brisket with foil at any time during the grilling process.  Now, close the grill and leave it alone for 2 hours (DO NOT OPEN GRILL DURING THIS TIME).  After two hours, use a turkey baster to baste the brisket with the juices that accumulate in the roasting pan.  Baste every 45 minutes or so after that.  After three hours of total cooking time replace the wood chips with a freshly soaked batch.  Let the brisket cook with the grill closed (except when basting) for a total of 6 hours from the time you put it on the grill.  Remember, the brisket should not be lifted, turned, or punctured/pierced during the cooking process.

Remove from the grill, cover the brisket with foil tightly sealed to the pan, and let the brisket sit for 45-60 minutes, during which time it will re-absorb a lot of the juices and also undergo tenderization.  This resting period is very important for juicy, tender brisket.

At this point, if you have been patient and the BBQ Gods are smiling, you will be ready to enjoy delicious, flavorful, fork-tender, juicy Texas-style brisket.  Make sure to cut across the grain of the meat when you slice it, not with it – this one mistake can ruin an otherwise perfect brisket.  It’s easier to spot the grain before you cook and get an idea of which way the striations run, and you want to slice perpendicular to the grain.

Traditional accompaniments include potato salad, pickles, onion slices, and white bread.  If you want BBQ sauce, try for something sweet and not-too-vinegary, like this:

Texas BBQ Sauce Recipe
16 oz can tomato sauce
1/2 cup water
1/4 cup vinegar
3 tbs brown sugar
2 tbs onion powder
1 tbs garlic powder
2 tbs Worcestershire sauce
2 tbs brisket drippings (if you have them)
1 tbs coarse black pepper
1 tbs Paprika
1 tbs salt
1 tsp Tabasco sauce
1 tsp chili powder

  • Combine all ingredients in a heavy sauce pan on the stove
  • Slowly simmer for 30-60 minutes, stirring occasionally
  • Adjust water and/or simmer time to get desired thickness
  • Serve warm on the side or over the meat, but do *not* use as a baste for the brisket while it’s cooking

Optionally, the onion powder and garlic powder can be substituted with fresh, use 1/2 an onion and 2-3 garlic pods, pureed.  If you choose fresh onion/garlic, I recommend preparing it the day before, chilling it overnight, then reheating the next day – this takes the edge off the fresh garlic and onion and leads to a smoother taste.  Also, since you probably won’t have drippings the day before making the brisket, you can substitute in a teaspoon of Liquid Smoke.


Enjoy!

128 Responses to 'Tender and Juicy Texas-Style Barbeque Brisket on a Gas Grill'

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  1. Banjo said,

    on March 24th, 2010 at 10:46 am

    I wanted to add a complement to this. I don’t really know if anyone uses this recipe too often… But I do, I really like it too. This is easily the best, and uh, only brisket recipe I have ever used.

    Straight to the point, and so easy to follow that even an amateur grill master such as my self can follow it. So I guess that is to say, it’s well written too. Anyway just follow the steps, be patient, and for god’s sake make sure you have enough propane! Cannot stress that last part enough.

  2. jason said,

    on April 1st, 2010 at 2:17 pm

    Hi, just wanted to ask some of the masters here about gas grillin’ a brisket. Since my gas grill was a hand me down, it doesn’t have a left and right burner. It’s small (the grill that is) and has a front tube and a rear tube. My question is, can you cook it on the top rack instead?( to keep it from directly being on the heat)

  3. EngineerBoy said,

    on April 1st, 2010 at 10:11 pm

    Banjo,

    Thanks for the feedback! And, yeah, I actually have two propane tanks so that I can easily swap tanks in the middle of a long session – learned that the hard way!

  4. EngineerBoy said,

    on April 1st, 2010 at 10:13 pm

    Jason,

    I’ve never cooked a brisket that way, but it makes sense. The reason for only having one side lit is to reduce the heat under the brisket, and it seems reasonable that you could achieve the same effect by putting on an upper rack. If you use wood chips, my guess is that they should still go on the lower rack so that they smolder and smoke correctly. The proof will probably be to try it the first time, and when you do be sure to come post your results for others to benefit from!

  5. jason said,

    on April 5th, 2010 at 3:42 pm

    Thanks for the advice, the brisket turned out great! I used just the front tube of the grill on low, and placed the brisket just aft of it on the top rack. I let it cook an extra 30min. just because of the height off the burner, but truth be told i don’t think it needed it. From the way the family ate it, it must have been good. I had just enough leftovers to make a sandwich.lol Thanks again for the awesome post!

  6. CattD said,

    on May 4th, 2010 at 11:17 am

    We are having a May Day weekend BBQ this sat. I am going to try this… I lived in Texas for 4 1/2 yrs and have not been able to make Brisket for for fear of messing it up… my Washington Friends are in for a real treat, so I am very excited to do this for them. I will repost and let you know how it turns out. Fingers Crossed :)

  7. EngineerBoy said,

    on May 4th, 2010 at 12:29 pm

    Good luck, and yes, please come back and let us know how it went!

  8. Banjo said,

    on May 4th, 2010 at 1:08 pm

    Just came back to brush up on the recipe, BBQ this weekend. Really glad to see people talking about it, it deserves the attention. Great job on the recipe EngineerBoy!

    One question though, just like the above poster I also live in Washington… It rains alot here. Do you think if need be, the recipe could be done in an oven? Without wood chips of course. It seems like it could be done easly, but I’m a little new to cooking, and I dont want to waste a brisket. Figured I would ask.

  9. CattD said,

    on May 5th, 2010 at 10:33 am

    I was just going to ask that… It seems our weather this weekend may not be on our side for BBQ’in… Was hoping it’s possible in the oven and advice on a temperature and time would be greatly appreciated.

  10. EngineerBoy said,

    on May 5th, 2010 at 6:47 pm

    I’ve never cooked it in the oven, so can’t speak from direct experience, but if I had to guess I’d say an oven temperature of around 225 degrees would be close to the low and slow cooking temperature of a grill. If either of you try it please come back and post the recipe/results!

  11. CattD said,

    on May 6th, 2010 at 8:22 pm

    I really hate to keep bothering you… Lol I’m feeling a bit nervous… I have decided to borrow a BBQ’er with a temp gauge, Is 225 degrees about the BBQ’er temp desired? Also the Brisket I picked up today was 12lbs 22oz… You say 6 hrs for 10lbs…. I’m not sure how long to cook it for given the extra 2lbs… :) Thanks for all the help… Catt

  12. EngineerBoy said,

    on May 7th, 2010 at 9:05 am

    Yes, 225 should be about right. You may want to add an extre 45 or so minutes to the cook time, or if you have a meat thermometer check the temp in the middle of the fattest part after 6 hours and if it’s 165 or higher it should be done.

    I now try to avoid using a meat thermometer because it can cause some juice to leak out, but if you use it late in the cooking cycle the meat is pretty resilient, and I had to use one the first few times I cooked to be able to judge cook time on my grill.

    Hope that helps, and good luck!

  13. CattD said,

    on May 7th, 2010 at 10:28 am

    Thank you thank you thank you :)

  14. CattD said,

    on May 13th, 2010 at 10:51 am

    Well it wasn’t the best Brisket ever but it wasn’t the worst either lol… I have some ajusting to do for sure but I am deffinately going to give it another try. Thanks again for all the advice and helping me get over the fear of BBQ’in a Brisket :)

  15. John C said,

    on May 16th, 2010 at 5:37 am

    Well I used your recipe yesterday to do a 12.3 lb brisket on my grill. First of all let me compliment you on on how well your recipe is written. It is very detailed and leaves no questions to ask. I followed it to a T. I kept it on the grill for 8.5 hours at 250 – 275* according to my built in thermometer. I think thats where things went wrong, because when I sliced the brisket I found it was not completely cooked, still red and bloody inside. I beleive I was getting false readings on the thermometer and it wasnt as hot as it indicated. Other than that everyone seemed to enjoy it. Great recipe and instructions, thanks.

  16. EngineerBoy said,

    on May 16th, 2010 at 11:30 am

    John C,

    Thanks, and sorry your brisket came out a little underdone. You may want to calibrate the timing for your particular setup one or two times by using a meat thermometer in the late stages of cooking, and cooking until the middle of the fattest part is in the 165 degree range.

    I try to shy away from puncturing the meat, but the meat should be resilient enough after 6+ hours to handle a couple of thermometer pokes.

    Let us know how it goes if you give it another try, it’s always good to get real-world feedback for everyone to share.

    Thanks,

    Scott

  17. EngineerBoy said,

    on May 16th, 2010 at 11:31 am

    CattD,

    Let us know how it goes if/when you try it again!

    Scott

  18. Peter S said,

    on July 2nd, 2010 at 6:41 pm

    The recipe sounds delicious. Wondering if the recipe can be used with other cuts of meats, for example Tri-tip is popular in Southern California. I am interested in smoking 4-5 pieces of Tri-tip using this recipe this coming independence day.

    Thanks,

    Peter

  19. EngineerBoy said,

    on July 2nd, 2010 at 7:37 pm

    Peter,

    Hm, I’ve never tried it, but my understanding is that one of the popular ways to cook Tri-tip is over low heat with wood smoke, which is what these directions do for brisket. Sounds like an expensive cut, though, so I’d hate to steer you wrong – but, if you try it please let us know the results here.

    Good luck!

    Scott

  20. jason said,

    on July 3rd, 2010 at 9:19 pm

    Hello , I came back to the site to brush up on the recipe and to ask about the rule of thumb for min/ per lb. Thanks to my wife, I have been asked to cook a brisket for the 4th. I’ve got a 14.5 lb slab marinating in the fridge as I type. The 6.5 hr cook time worked excellent for the 9 lb’er I cooked last time. I was just wondering how much additional time i should allow for the extra 5 or so lbs? Thanks in advance, and thanks again for the excellent post.

  21. EngineerBoy said,

    on July 3rd, 2010 at 9:56 pm

    Jason,

    I’d estimate somewhere in the 8.5 hour range, but for a slab that large it’s hard to say. It might be worth it to use a meat thermometer and start checking late in the cooking cycle (after 6 hours or so), and then cook until the thickest part is around 165 degrees. If you end up doing this I’d appreciate if you could come back and share the cook time for the benefit of others viewing the thread.

    Thanks, and good luck!

    Scott

  22. jason said,

    on July 6th, 2010 at 3:01 pm

    Another Masterpiece! This recipe is sooo easy, a caveman…………well, you get the point lol. Anyway, I stuck to the instructions to the letter and cooked it @220+ for 8.5-9.0 ish hrs. At the 8.5 mark, I reluctantly probed it for temp and the temp was @180. After reading John C’s post I figured I’d leave it on for another 30min +/-. So I waited,but the aroma got the best of me! I let it rest the full 1 hr, and man when I sliced it, it was like a hot knife through butter! It was great! the “crowd” ate the whole 14.5lbs. Thanks again for excellent post!

  23. EngineerBoy said,

    on July 7th, 2010 at 8:45 pm

    Nice! Thanks for sharing the info on weight/cooking time. There are few things more satisfying than having folks devour all of what you cook!

  24. Geri said,

    on July 11th, 2010 at 12:19 pm

    Going to try this out today. I have the meat all rubbed and the chips soaking. I made a pan out of heavy duty foil for the hickory. In a couple of hours I will put it on the BBQ and see what happens!

    Thanks for the well written & detailed recipe.

  25. cleverdonkey hater said,

    on July 11th, 2010 at 9:08 pm

    Thanks for wasting my sunday and bout 50 bucks. I fallowed your instructions to the tee. It was the worst bbq i have ever had. Maybe you should come to California and try a tri tip. If i ever want to relive the thrill of tasting a brisket again ill just smoke a pack of camels and chew on some old rotten roast beef.

  26. EngineerBoy said,

    on July 13th, 2010 at 11:27 am

    Hater,

    Sorry that it didn’t work out for you. I’ve heard a lot of good things about tri-tips, and someone even mentions them in the comments above, but I’ve never cooked one and in fact I’m not sure they’re readily available in my neck of the woods. But I have them on my to-try list for one of these days.

    Thanks,

    Scott

  27. Tammy said,

    on August 8th, 2010 at 3:30 pm

    I am going to try this recipe next Sat. It is my first brisket and I am excited but nervous. My brisket is 8.34 lbs so I thought I would put it on about 6-7am so we can eat by 2-3pm. Hopefully I will have it timed correctly. Do I understand from above that the temp for the bbq should be around 200 degrees? I have a really large bbq and it has 6 burners so I am unsure how many to turn on. Would you just try one burner or more? Thanks for the help and you handled the “hater” perfectly. It he had listened to you , you said very clearly you were not sure about the Tri tip. Oh well, some people are never happy.

  28. Chuck said,

    on August 8th, 2010 at 5:08 pm

    Trying this recipe now. But, on my Weber Genesis three-burner (front, middle, back) I have only the front burner on where the smoker box is (directly on the flavorizer bars) and the meat in the back. However, I don’t seems to be getting much (any?) smoke??? My temp is reading 225-250.

  29. EngineerBoy said,

    on August 8th, 2010 at 5:08 pm

    Tammy,

    The trick from my perspective is to use indirect heat, so if your grill configuration allows I would leave the burners that are directly under the pan off and turn the others on as low as possible. Also, if your grill configuration is such that one side of the pan will be closer to the burners that are on, make sure that the fatter end of the brisket is closer to the heat source, which allows it to cook faster and provide even cooking with the thinner end.

    My suggestion would then be to get a meat thermometer to use the first couple of times, and cook until the meat in the middle of the fattest part of the brisket is in the 165 degree range. This can vary by grill, so using a meat thermometer until you work out the timings for your grill on low can prove really helpful.

    Good luck, and please come back and post your results if you can!

    Scott

  30. EngineerBoy said,

    on August 8th, 2010 at 5:19 pm

    Chuck,

    How long has the wood been on the grill? For me it takes about an hour or more before the wood starts smoking, particularly if you soaked it in water beforehand. Then at the three hour mark it’s usually nice and black and even developing some ash, with a fair amount of smoke.

    At that point I usually swap out for a freshly soaked set of wood, but not always, sometimes I just let the first batch keep smoking down to a pile of ash. There’s a risk of the ashes being sprinkled onto the brisket by convection or when opening the cover, but if it’s not a really windy day I can usually get away from it.

    Good luck, and let us know how it goes!

    Scott

  31. Tammy said,

    on August 15th, 2010 at 1:46 pm

    OK this will probably be the most bizarre brisket story you have heard. First let me say I have tested my instant read to make sure it is really showing the right temp.
    I put my brisket on at 8:45am Sat at 220 degrees. At 2pm I started checking the temp, it was only at 115 or so but was worried it would dry out so I covered the pan with foil.. I tested it until 8PM!! It was only at 125. I pulled off the grill, wrapped it up and was letting it set to put in fridge. At 11pm it was driving me crazy that it was not done and I was going to waste all that meat so I put it back on the grill at 220 degrees until 8am this morning, checked it and it was still at 125 degrees. Finally I removed the foil, cranked the BBQ up to 275 and now it is finally at 155 degrees. I have no idea how it is going to be but I am sure poking it with the instant read has totally ruined it. I think I will try cooking in oven next time LOL.

  32. EngineerBoy said,

    on August 15th, 2010 at 4:43 pm

    Tammy,

    That *is* bizarre. Sorry you had a bad experience with brisket, it’s sometimes a learning experience with different equipment and tastes. What I’m curious about is the 220 degree setting on the grill – if it was at that temperature and you put meat in there for 24 hours, the laws of physics would dictate that the brisket should get hotter than 125 degrees! Is it possible that whatever was indicating the 220 degree temp of the grill was off? Or if you were using indirect head, is it possible that one area of the grill was 220 but the part where the meat was sitting was somehow cooler for some reason? Without seeing or having used your grill it’s hard to speculate, but that would be the first place I would check (after the instant read thermometer, which you already checked!).

    It might be possible to try it again at the 275 degree temp that worked, but I’d hate to steer you wrong and waste another brisket (and ruin a meal). But, if you try it again sometime we’d sure like to hear the results, and maybe the details of your grill so that others might be able to apply it to their own situations.

    Scott

  33. JUSTIN said,

    on August 27th, 2010 at 4:43 pm

    Do you lit the woodchips or just keep them over the lit part of the grill?

  34. EngineerBoy said,

    on August 28th, 2010 at 12:05 am

    Justin,

    I just keep them over the lit part of the grill. After about 60-90 minutes the wood will start to smoke when I do it that way. Then at about three hours they are pretty well charred and turning into ash, and I usually replace them with fresh wood chips, although sometimes they burn more slowly and/or I just let the first batch go right through to the end.

    Scott

  35. sue said,

    on September 4th, 2010 at 3:25 pm

    I’m back again for round 2! I lost the recipe I had printed out the first time and I wanted the same one again and it took me a long time to find it but ooooh so glad I did! First time I made this was 4th of July weekend, loooved the rub didn’t want to use any other recipe but this one. And my 11lb first one I did I smoked for 8 1/2 hours I have a 10lb one for Labor Day weekend gonna get that bad boy out now and make up some rub for it and let it set until the AM got some Hickory chips and gonna send my cholesterol out the window again! but my kids enjoyed this so much and my son is a Sous Chef and he could not stop eating it everytime he came into the house for something! Great recipe!

  36. Don H said,

    on September 4th, 2010 at 5:29 pm

    Thanks to all for the great tips. I love the recipe – fast and easy. This was my first try and I didn’t know the definition of “slow cooking.” I cooked my brisket for 6 hours at 350 degrees and it burned into a large hard brick! I’m going to try 250 degrees next time. Had to go back to the store a steak for dinner! While I was there, I asked the butcher what temperature to cook a brisket, and he said “slow cook about 350 degrees.” I thanked him and moved on!

    If you have a general temperature guideline, please state it otherwise I really think this is a great recipe.

    Thanks!

  37. EngineerBoy said,

    on September 4th, 2010 at 5:36 pm

    Don,

    My grill is usually at between 210 and 220 degrees, and cooks a 10 pound brisket in 6 hours.

    I strongly suggest a meat thermometer for your first couple of go rounds, cook until it reads 165 degrees or higher when inserted into the middle of the thickest part of the brisket. That will help calibrate the cook times for your particular grill setup.

    Good luck!

    Scott

  38. EngineerBoy said,

    on September 4th, 2010 at 5:43 pm

    Yay, always nice to hear success stories, and glad you found it again! Hope you have a great holiday weekend and another good brisket!

    Scott

  39. Chris said,

    on October 18th, 2010 at 12:14 am

    Scott,

    I have now used this recipe twice. The first time with a 9 3/4 lb brisket and the second time with half a brisket. Both of them turned out perfect. Although on the first one I under-cooked it and, since we had company, we had to finish in the oven but only for around 30 minutes. I think it was less than that actually.

    Im really surprised to see folks mess this up. It was so easy. I was a little scared at first since it was my first one, but I was pleased with the results. I didnt poke it or use a thermometer, just used visual checks during the basting part.

    The only issue I have is the woodchips. I dont recall there being much smoke at all. Could have been the brand of chips I guess.

    Thanks for a great recipe. I got it from another site. Didnt see the sauce recipe on that page, so I think Ill try that the next time.

    For everyone else I have a 4 burner grill. I used the two left burners only and it worked like a champ. I kept the temperature between 250 and 275 for 7 hours, and that was for half of a 9lb brisket. I only cooked for 6 hours the first time on an almost 10lber and it came out ok, just a little under-cooked as I stated earlier.

    You guys will have to figure out how your own grill cooks. Good luck to anyone else trying it. My family loves this recipe and made me look like a genius when I cooked for some of my wife’s friends. I started to take the whole credit but I couldnt do it and had to tell them where I found the recipe.

    Thanks again Scott.

    Chris

  40. EngineerBoy said,

    on October 18th, 2010 at 12:06 pm

    Chris,

    Thanks for the feedback, glad it worked for you!

    Not sure on the wood chips, but mine get nice and smoky after about an hour, and then at three hours are usually black and ash-y, so I swap them out. I put them in either a small foil pan or a small metal tray, and they sit over the burners that are on, and that seems like enough heat to get them smoldering.

    It might help to try a different brand of chips, or a different ‘flavor’ of wood, like mesquite instead of pecan/oak, or vice versa, to see which (if any) work for your configuration.

    I’d be interested to hear back if you find some that works and what the trick was!

    Scott

  41. Mike n' NC said,

    on April 16th, 2011 at 1:29 pm

    Hey Scott! I’ve had this recipe in my file just waiting for the right piece of meat. I thought I had found it, and was ready to go tomorrow. After reading the recipe again, I noticed how much importance you put on the layer of fat. My brisket is fresh cut, and trimmed, so only a thin layer of fat remains. What do you think? I know the fat keeps it moist, anything I can do?
    Thanks!

  42. EngineerBoy said,

    on April 17th, 2011 at 3:57 pm

    Mike,

    I’ve used some well-trimmed brisket in the past, and it still comes out pretty tasty, although not necessarily as melt-in-your-mouth succulent. If it were me I’d give it a shot, and if you do please come back and share your results!

    Scott

  43. Amb said,

    on May 17th, 2011 at 1:15 pm

    I am really excited to try this recipe. Just curious how essential the basting is. The day I want to do it I won’t be home for the first 4 hours of cooking. Is that a prob? What about doing it the day before & then serving it. How would you re-heat it without over drying? Thanks!

  44. EngineerBoy said,

    on May 18th, 2011 at 8:11 pm

    Amber,

    I’m not sure on the basting, as I’ve always basted, but if you have the fat side up (and it has some fat on it) you should be okay to baste at the end. As far as reheating the next day, I’ve done that before by just wrapping it up tightly in foil and putting in the oven for 45-60 minutes at 350, and it helps to save any pan drippings from the previous day to put on it before it goes into the foil.

    In any case, I’d be very curious to hear how either of these two variations work out, so please post back here afterwards if you get a chance!

    Thanks,

    Scott

  45. Goldgrinder said,

    on May 30th, 2011 at 10:39 pm

    Was a great recipe and instructions for my first time with a brisket. I have a five burner propane grill that I got from Lowes that added even another degree of difficulty because everyone spoke of 3 or 4 burner grills. I was struggling with temperature readings and felt that things weren’t really progressing the way they should so I put an oven thermometer on the grill on the opposite end of the grill from where I had two burners under the portable smoker box. Using that seemed to help keep me relatively close on temperature. It just takes awhile to get the temp dialed in. To my amazement it was done almost 3 hours early. I think next time I will stick with the advice at having them both on low and see what happens. I also plan to experiment with some different dry rubs. All in all, great directions and good eating. Hopefully I can perfect the technique. Thanks.

  46. jason said,

    on June 15th, 2011 at 3:20 pm

    Good to see so many using this extremely easy recipe. I came back to brush up on times/temps/wood chips etc. and to ask a quick question of the master. I was wondering if cooking the meat longer will make it even more tender? If so, how much longer for a 12-14lber? Thanks again for an awesome post.

  47. EngineerBoy said,

    on June 15th, 2011 at 5:02 pm

    Jason,

    Well, I’m not sure on the longer cooking time. In general, my understanding is that longer, low heat continues to break down the proteins, so for some time afterward I think it’s likely that tenderization will continue, but there’s probably a point of diminishing returns! If you try it, let us know the results, and I’ll do the same!

  48. Nate Cates said,

    on July 2nd, 2011 at 10:35 am

    Trying this out today. So far an hour in and I don’t have any smoke.=( I also have no thermometers so I am just going to wing it. Hope it turns out today.

  49. EngineerBoy said,

    on July 5th, 2011 at 4:13 pm

    Nate,

    How’d it go? Did you end up getting smoke? How was the brisket?

    Thanks!

    Scott

  50. Barry said,

    on July 9th, 2011 at 6:36 pm

    Tried recipe and it was great. Was a little concerned at first because meat was pink in color, but soon realized that it was done. Great flavor and very moist. Thanks for the recipe.

  51. Darrell said,

    on July 25th, 2011 at 4:13 pm

    Just finished my first attempt. Turned out pretty good but had some questions.

    10 lbs brisket @250 for 6 hours with one hour cool down. The brisket was a little on the pink side and a little tough.

    Question. My brisket did not have any drippings. Not even enough to baste. My brisket never got the BBQ look. It looked like I cooked it. In the oven. I’m thinking I need to check my thermometer as I may not have been at 250. Also will go longer next time.

    Also, my chips never smoked.

    Any advise before attempt 2. Great recipe.

  52. Fritz said,

    on September 4th, 2011 at 10:01 am

    I am going to try this with a charcoal grill and 4lb brisket—for cooking time i am thinking of 3 hours, then check with a thermometer –does that sound like enough time?

  53. Tammy said,

    on September 5th, 2011 at 4:13 am

    I am trying this for Labor Day also. Had to go buy a new grill because I could not find burners to replace on my dads grill tonight. Have two 17 pound briskets to do. I have placed one on the new grill and its going now, and one in the oven with wood chips in a metal bowl in my oven. I have the same rub on each one! The wood chips on the grill are already have my yard smelling smokey!!! WOOO HOOO! It smells awesome!!!! Can’t wait to see how it turns out because my 20 year old son says his daddy’s brisket is the best in the world!!! Going to see if I can outshine his dad lmao!!!! I figure I need to have them going for about 10 hours so wish me luck! Will post back tonight after everyone has left for the day =)

    Thanks for the tips!!!

  54. Fritz said,

    on September 5th, 2011 at 7:15 pm

    Ok–The brisket was not pull apart with a fork tender, but it was very flavorful. It had the consistency of a tender flank steak. It tasted very good disappeared quickly. I had a hard time with the temperature with a charcoal grill. I figure it cooked too fast. The temps were in the 300-325 range. definitely going to try again

  55. Sean said,

    on September 9th, 2011 at 1:59 pm

    Hey
    I put a ten pounder on my weber genesis at 0920 this am, cooking at 225-230 all day, untouched. Just opened real quick to baste. I noticed it isn’t turning “as black” as the pics…should I be worried that I am screwing this up!? again we are 5.5 hours into the process

  56. Sean said,

    on September 9th, 2011 at 6:41 pm

    Fritz mine turned out like yours. Was tasty and th ekids gobbled it up…company cancelled so there are a ton of leftovers…ill give my skills a 7 outof 10 for first time. Great recipe…no coolers with towels or sleeping bags…just my weber Genesis and some hickory ….great stuff..now what to do with the leftovers.

  57. Amber said,

    on September 24th, 2011 at 9:30 pm

    Hi,

    I have an 18lb brisket. how many hours do you think it will take to cook? Also, I have a 2 burner gas grill, each knob goes from low to high, any suggestions on what setting to put it on? My grill does not have a thermometer.

    Thanks,
    Amber

  58. EngineerBoy said,

    on September 28th, 2011 at 8:26 am

    Amber,

    For your grill, my guesstimate would be to leave one burner off and put the brisket pan on that side, and have the other burner on medium-low, like 25% of the way up. That’s mostly a guess, not knowing your equipment, but should be a good starting point. As far as cooking time, I’d suggest using a meat thermometer, and cooking it until the middle of the thickest part is 165 degrees.

    Another way to judge your heat is to have the metal/foil tray of aromatic wood located over the lit burner, and after 1-2 hours it should begin smoking. If it takes longer, it’s probably too low, if it starts smoking faster than an hour, it’s probably too high.

    Good luck, and please come back and post results!

    Scott

  59. David said,

    on September 28th, 2011 at 9:52 am

    Hey Scott,

    As new gas grill owner, I’ve been reluctant to invest both my time and money into attempting to make a brisket on my gas grill. That said, given your directions and some of the feedback I am now willing to take a chance at this!

    My only question at this point is…..I have a 14.5 lb tank of propane. It’s currently at about at the half way point. Other than a couple of comments from folks who have attempted this saying to make sure you have a full tank, how do manage the propane issue? Do you have a direct hook-up to your gas line @ your house or do you have a second tank waiting in the ‘wings’ to switch out? Assuming, you cook only with ONE burner @ 200F to 225F – what is your experience with a propane tank (assuming you use one) in terms how long it will last? Does this 6-7 hour cooking process totally empty out your tank? If so, I don’t think most folks would want to invest in an additional tank.

    Thanks for all your help!
    David

  60. EngineerBoy said,

    on September 28th, 2011 at 1:58 pm

    David,

    I keep a spare tank, but can say that I have never had the brisket cooking process be the incident that emptied it out. Using one burner at a low temp seems to result in a pretty slow usage of propane, at least for me.

    In fact, I can recall hooking up a fresh tank, doing a brisket one weekend, steaks on another weekend, burgers on another weekend, then another brisket, all on that one tank.

    However, I do always keep an eye on things to be sure, and with the long, slow cook time there’s a nice window to recover if a tank runs out, as long as you can get it replaced and lit again fairly quickly.

    Good luck with your brisket, and come back and let us know how it goes!

    Scott

  61. David said,

    on September 29th, 2011 at 8:59 am

    Hey Scott thanks for the quick response. I am working on my brisket as we speak. Unfortunately, I can’t get my temperature down any lower than 300 degrees on either of my burners. I’m BBQ’ing a 7.5 lb brisket. Any ideas on how long I should cook it? I know some folks have BBQ’ed @ 225 degrees for 6 hours plus a 45 minute cool off, but since I can’t get my the heat down any lower I want to make sure I don’t over cook it.

  62. EngineerBoy said,

    on September 29th, 2011 at 10:16 am

    David,

    My take is that the best bet would be to use a meat thermometer for your first couple of briskets, and cook it until the temp in the middle of the fattest part is 165. That will then calibrate your cook time to your particular grill’s cooking characteristics. If I had to make a guess, I’d say that if you cooked it at 300, it would be 3.5-4 hours, but that’s just a guess.

    Good luck, and if you can please come back and let us know the timings you used and how it worked out.

    Thanks!

    Scott

  63. David said,

    on October 1st, 2011 at 12:44 pm

    Scott,

    Just wanted to touch base and give everyone an update on my 1st brisket experience using your directions/recipe. For purposes of this write-up, I am using a MasterForge LP Gas Grill : http://tinyurl.com/3umqhhk

    Prep/Cooking:
    First off – to ensure I wouldn’t run out of propane in the middle of the smoking process, I went ahead and invested in another tank. Both tanks were the standard 20lb tanks.
    The brisket I purchased was 7.8lbs. I wanted a larger one, but opted to hold off just in case the smoking/cooking went south on me.

    I prepped the brisket as directed with a store bought brisket rub and wrapped in a plastic wrapping over night.

    Total Time to cook/tenderize was: 7.5 hours

    Temperature: 300 degrees F – Note from the start, I could not get either burner to get lower than 300 degrees. I am not sure if the temperature gauge is accurate or not, but that was what it was telling me. At the end of the ‘cooking cycle’ (6.5 hours) the meat temperature was around 175-180 degrees.

    Start Time was @ 9:00am
    @ 11:00 am – Basted Brisket
    @ 12:30 pm – Changed out Wood Chips
    @ 1:30 pm – Basted Brisket
    @ 2:30 pm – Basted Brisket
    @3:30 pm – Measured internal temperature of meat @ 175-180F degrees and then took off grill. Left meat in original foil tray (w/juices) and covered meat with aluminum foil and left it to sit for about an 1 hour.
    @4:30 pm – Completed cooking

    Final Results:
    At first glance, the brisket looked great. The brisket itself cooked thru just fine even the thicker portions of it looked good!

    See Picture @: http://imageshack.us/photo/my-images/59/1stbrisketattempt.jpg/

    The following was where I had problems:

    Wood Chips – I soaked each of the two sets used for ½ an hour. The chips themselves dried out over a course of 2 hours, however they never actually ’smoked’ at all. I was expecting to see smoke as well as left-over ashes but each time I replaced them I found no such thing. The mesquite wood chips just dried out. Don’t know the lack of smoke was related to my grill or the chips themselves?

    Favor – The brisket itself was rather bland. The ‘burned’ crust looked good, however leaving the brisket to tenderize itself at the very end, the burned crust turned from crispy to almost soggy. Directions are not clear as to whether one should completely remove the brisket and wrap it up separately or leave it in tenderize in its juices. Anyone have any experience with this? Bottom line, the favor was not was I expected. The thinner pieces of the brisket were O.K., they seemed to have the favor I was aiming for, however the thicker pieces were practically flavorless. While I didn’t use the rub recipe provided, I was confident with the rub I purchased at the store. Not sure if I put too much from the get-go, or if I simply left it to tenderize too long?

    Consistency – Thinner pieces of the brisket were very tender (as I expected) and had some favor, while the thicker pieces simply were too rubbery to really enjoy. It seemed like I was fighting with the meat. Anyone else have this experience?

    Overall, for my first experience I thing I did O.K. I believe a lot of my problems stem from a combination of issues such as temperatures issues previously mentioned coupled with the fact that I perhaps left the meat to tenderize too long.

    As with anything grill related, you just got to try again and monitor and adjust your cooking procedure accordingly. I am not quite a true believer just yet that you can actually cook a brisket on a gas grill, so I will give it another go in a few weeks and see if I can do any better.
    Would love to hear from anyone about their experiences and see what you think I can do better next time!

  64. Mike said,

    on October 25th, 2011 at 11:21 am

    I live up here in Masschusetts and tried this method for a party this past weekend and received nothing but accolades on the brisket. Came out perfect, smoke ring and all. I used a brown sugar, dry rub recipe and wrapped it tight in foil and had to hold it in a beer cooler for a few hours before serving it and it was so tender and hot. Thanks for posting the directions.

  65. dave said,

    on October 29th, 2011 at 11:02 am

    8# brisket,2 side burners on low(was right at 225 degs)
    8 hrs,basted once an hr. after 4.Let stand for 45 mins was “Excellent” thanks :-)

  66. dave said,

    on October 29th, 2011 at 11:04 am

    They were the “outside” Burners on a 4 burner grill.

  67. robert said,

    on November 4th, 2011 at 11:24 am

    I have a holland grill that when left alone can reach 350 t0 400 degrees depending on the weather. Besides a probe thermometer with a stainless cable to watch with the lid closed to get the right temp. Are there any other sugestions? I cant find any recipes for cooking a brisket on a holland grill.

  68. Monster BBQ said,

    on January 5th, 2012 at 10:08 am

    I showed my wife this website and we are going to try it this Saturday in California! We always BBQ tri-tip, but we are craving brisket! I will update you on the outcome!

  69. EngineerBoy said,

    on January 5th, 2012 at 10:57 am

    Monster BBQ – excellent, looking forward to hearing how it goes!

  70. Andy said,

    on March 8th, 2012 at 5:03 pm

    Where can you buy such large brisket cuts? Even my Costco only has up to 6.5lbs units.

  71. EngineerBoy said,

    on March 10th, 2012 at 5:45 am

    Andy,

    Well, down here in Texas they sell them in every grocery store, but that’s probably a regional thing. Not sure where you are, geographically, but if grocery stores don’t have them it might be worth checking with local butchers or meat markets to see if they have them. Good luck!

    Scott

  72. Andy said,

    on March 13th, 2012 at 2:57 pm

    Hi Scott, I appreciate the info. I’m in Phoenix so you’re probably right about going to a local butcher or maybe see if one of the grocery stores can special order. If anyone else on the forum is from the Phoenix area maybe you can share your tips too.

    Thanks!

  73. Renee said,

    on April 21st, 2012 at 12:46 pm

    Ok, I am gonna try this recipe tomorrow but the brisket I got is only about 5lbs. Wondering how long I should cook it for?

  74. Curtis said,

    on May 12th, 2012 at 5:23 pm

    Ok I am gonna do this recipe and was wanderin how long I should cook it for. It is a 16lb with fat trimmed down to about 1/2″ thick. I have a 5 burner gas grill. Any help would be great since this is my first time with a gas grill. with a wood smoker I would average 1-1.5lbs an hour.

  75. EngineerBoy said,

    on May 12th, 2012 at 9:56 pm

    Renee and Curtis,

    My advice in both cases is to use a meat thermometer, at least the first time, and cook until the middle of the thickest part is 165 degrees. That will allow you to calibrate your particular grill setup.

    For 5 lbs, I’d guess 2-3 hours, but I’d check it with the thermometer after 90 minutes or so.

    For the 16 lb one, maybe 8-9 hours? I’d definitely check it starting at around 6 hours, again targeting the 165 degree temp in the middle of the thickest part.

    If/when you try it, please come back and post your results and timing, if you get a chance, so that others who come to this page can benefit from all of our diverse experiences.

    Thanks!

    Scott

  76. Curtis said,

    on May 14th, 2012 at 12:01 am

    Ok first of all I am my worst critique. I again am used to using a wood smoker to cook a brisket and this being my first time using a gas grill I thought it turned out ok. The Point came out great it literally fell apart in my fingers trying to lift it, but the flat seemed a little tough and dry to me but with a little sauce it was ok. now the burnt ends were great to me also. I am a meat lover and dont like addin sauce to my meat if I need sauce to meat something is wrong. But everyone else loved it, with only 7 adults and 3 kids that dont eat much there was maybe 1/2 pound left, so it couldn’t have been that bad. ok now I do have more questions on cookin on a gas grill, I have a 5 burner grill and turned the far left 2 on low and temp on my lid thermo. said 300 but with my digital therm. at the cookin grate/bars on the far right with the lid closed only showed 115. I raised the temp till the heat at the grate was at 225 and cooked it at that temp for 9hrs basting with it’s juices every hour and I also used a couple beers next to my mesquite chips to add moisture to the heat/smoke. then when I pulled the brisket off I wrapped the pan in foil then wrapped it in towels and let it sit. when I pulled it off there was over an inch of juice in the pan and when I opened it after sitting there was only some that was in low spots where the brisket did not touch it. so the weird part for me is why the flat was dry and that is where the juice got sucked up from. All and all great job on the info and help and look forward to doin it again soon maybe my next trip to the river in a couple weeks!

  77. EngineerBoy said,

    on May 14th, 2012 at 10:21 am

    Curtis,

    Did you happen to check the internal temp of the brisket with a meat thermometer at any point? I calibrated my cook times by using a meat thermometer the first couple of times and determined the timing that resulted in a 165 degree temp in the thickets part of the brisket. That typically results in the thick part being just done enough to not be bloody/red, and the thin part to still be moist and tender.

    It’s particularly strange that it reabsorbed so much of the drippings but still was a bit dry in the flat. That would lead me to believe that the flat may have cooked a little too much, but that’s just a guess at this point. As a purist, I originally resisted using a meat thermometer, but realized that I needed to use it at least once or twice to calibrate my grill/process for the 10lb brisket size that are normally available around here (Central Texas).

    Let the thread know if you try again and refine any of the cooking times or processes, and glad that your group seemed to have done a good job of eating your 16 pounder!

    Scott

  78. Bill said,

    on May 28th, 2012 at 8:14 pm

    Tried a 4.3-pound brisket today with hickory chips. At the lowest setting on my two-burner side-by-side grill the heat was 310 over the lit burner. I basted it after 2:15 and again after 2:45, and took it off the heat after 3:10, at which point the temperature in the thickest part was 160. Company was late so it rested about 1:15. Flavor was good but it was tough. There were more pan drippings when I uncovered it to carve then when I took it off the heat, possibly because it had arched up out of the pan as it cooked. I probably should have turned it over in the pan to have more surface area in the juices. Not sure what else might have gone wrong, next time I may try my other grill. It will run at a lower temperature but it has front-and-back burners so placement will be more difficult.

  79. Tina said,

    on July 4th, 2012 at 9:28 am

    I have never cooked brisket before,,,, I have a small brisket rfom one of our butchered calves, it is 7 lbs….how long should I cook it??? any suggestions….. also, on a gas drill….

  80. JoeRed said,

    on July 14th, 2012 at 12:01 am

    I make brisket on a gas grill using almost the same method. There are only two things I do different. First, I put all the burners on high and get the grill as hot as possible (500 degrees) to sear the meat. This helps the meat seal in the juices and the flavor. As soon as I put the meat on the grill I turn off half the burners and leave the other half on low. It will cool down to about 225 degrees. I put the meat on the side where the burners are off, and on the other side I remove the grates and place wood chips wrapped in foil directly on the burners. This method works for ribs too.

  81. Amanda said,

    on July 20th, 2012 at 5:52 pm

    I am looking for a brisket recipe so I think I might give this one a try due to all the reveiws. Im a little nervous to do it on a gas grill… But I really want to try a brisket and More so I really want to try this Maple bourbon BBQ dipping sauce! I will use the rub recipe here and some hickory chips to smoke with and then afterwards try my bbq recipe for sauce. I just got an amzing bottle of pure maple syrup with a nice hint of smokey taste to it that will be perfect for the sauce ! Now to find me a brisket for the weekend !

  82. Scott M said,

    on September 13th, 2012 at 5:14 pm

    This recipe, by far, the most simple and the easiest to follow for a tender, juicy brisket. Whenever I prepare to smoke my brisket on my cheap ol’ gas grill I always use these instructions.

    The next time I get another brisket, I’m going to change one thing. I know there is a huge debate between fat side up or down and I’ve always done it fat side up. But my curiousity is getting to the best of me so I think I’ll try fat side down next time just to ease my wondering.

    Have you tried any fat side down? If so, see much of a difference at all? I’ve heard that the fat melts, even the un-rendered fat inside the brisket and can make it a bit more juicy but most people who have done it side to side say the difference is marginal and appearance-wise only notice a darker smoke ring and less bark.

    Anyway thanks for sharing with us!

    Scott

  83. EngineerBoy said,

    on September 14th, 2012 at 2:32 pm

    Scott M,

    No, I haven’t tried fat side down, but if you do please come back and let us know how it turns out!

    Scott

  84. Sarah J. said,

    on September 16th, 2012 at 4:19 pm

    I was excited to bbq brisket today, and now I’m terrified. I came back from CostCo with merely a 2.5 lb brisket. If my math ratio is correct, I guess I’m only “slow cooking” for 1.5 hours? Will the wood chips even have started smoking by then? Should I try and have my bbq maintain something lower than 210 so it can be a slower process? Any advice is appreciated.

  85. EngineerBoy said,

    on September 16th, 2012 at 10:15 pm

    Sarah,

    Well, when doing a brisket in a new pit/weight combination, I usually fall back to using a meat thermometer and cooking it until the internal temperature in the middle of the thickest part is 160-165 degrees. The chips may not start, but in some pits it’s possible to locate the metal container of wood closer to the heat source. For example, on my new Weber gas grill, I can remove the top grate and set the pan of wood chips directly on the ‘flavorizer bar’, which is essentially the heat shield above the gas jets. This makes the wood smoke really quickly. Not knowing your pit I don’t know if something like this is possible (or safe), so you may have to experiment (carefully) or check for manufacturers tips on smoking in your pit.

    Good luck, and let us know how it goes!

    Scott

  86. sarah cheri said,

    on January 30th, 2013 at 10:54 am

    Hi.I love your recipe & tried it a while back & turned out great. First time I ever cooked a tender juicy brisket,(just several dried out hard ones!) & I’m a native Texan! ;) ! Well I’m back here to refresh myself on instructions to try it again for the Superbowl dinner,and I was noticing that folks are saying their grill wouldn’t maintain a temp low enough. Maybe this will help. Mine is a small gas grill with 2 burners & a temp on cover. With the lid closed & one burner as low as possible it will only get about as low as 350 degrees. To fix this problem I take a little ball of foil and place between the lid & bottom just enough to let enough air in there to cool it down a few degrees. It then will maintain a 250 degree temp for hours perfectly. I have cooked ribs like this too & they come out perfect & tender. I hope this helps someone too!

  87. EngineerBoy said,

    on January 30th, 2013 at 2:17 pm

    Sarah,

    Thanks for the tip on propping open the lid, sounds like a great (and simple) solution…thanks again!

    Scott

  88. Dan said,

    on March 15th, 2013 at 1:17 am

    I think when people are talking about briskets less than five pounds or so, they’re using flat cut briskets. Scott, are you using a packers cut, or a whole brisket? Have you done this with just the flat cut (they’re much easier to come by in most of the country)?

  89. EngineerBoy said,

    on March 17th, 2013 at 10:07 pm

    Dan,

    I’ve never tried it with a small brisket, as the whole briskets are readily available here in Texas. Also, the flat cuts are typically trimmed of most fat, which isn’t conducive to the long, slow cooking described here, which depends on the fat for self-basting and keeping the final product moist. If you give it a try and/or find a variation for the flat cut briskets, I’d love to hear it, though, so please post back your results if you get a chance!

    Scott

  90. Neil said,

    on May 6th, 2013 at 4:37 am

    Amazing way to cook brisket on the BBQ.
    have done this now 4 times and it never fails.
    Do you have any tips on cooking ribs like this on a gas bbq?

    Cracking stuff.
    Bringing a bit of Texas to the UK!!!

  91. EngineerBoy said,

    on May 7th, 2013 at 8:10 pm

    Neil,

    No, I’m still working on rib technique, it’s not nearly consistent enough for me to presume to share it as something worthwhile…but if and when I get it down pat I’ll be sure to post it!

    Scott

  92. Andy said,

    on May 24th, 2013 at 7:43 am

    Hi all

    Im throwing a Texas style BBQ up in CT next week. I plan to use this method to cook a 10-12 lb brisket. My only worry is on the timing. This recipe makes it seem like it will be done on the grill in about 6 hours plus an hour or two to sit. Ive read a lot of other sites that mention 1.5 hours per pound. If the numbers were close I wouldn’t worry but im afraid its going to take too long! My plan is to get started around 6am and I want to eat at 6pm… is this enough time?? Im going to use two thermometers, one for the internal temp of the meat and one for the temp inside the grill.

    Thanks!
    Andy

  93. EngineerBoy said,

    on May 24th, 2013 at 4:17 pm

    Andy,

    If this is your first time with the method on your grill the timing may be a bit variable. The low-end grill I used for the original recipe didn’t have a temperature indicator, but based on comments in the thread it appears that 275 degrees is a good target grill temp.

    I think the other key is to be sure your wood chips are placed somewhere hot enough to start smoking, but not so hot that they burn up. Your grill may have a specific way to do that, but you may also need to play around.

    For me, I recently moved to a larger Weber grill and I’m having to play around with the cooking process to get it right. My suggestion to you, and everyone, is that if you should treat your first couple of attempts as experiments, and wait until you have things tweaked to your grill and tastes before cooking for a big group event.

    Good luck, and it would be great if you could come back and post your results (good/bad/other) for everyone to benefit from.

    Thanks,
    Scott (EngineerBoy)

  94. Andy said,

    on June 3rd, 2013 at 6:17 am

    Hey Scott

    So I went for it on Saturday. Despite the forewarning I had a cookout on Saturday and brisket was the main course. I’ll admit I was a little nervous about how it would turn out. I got started at 3am. I put the brisket in a foil pan on the left side and my smoker box with hickory chips on the right. Turned the right burner on medium. I purchased a maverick dual probe wireless temperature sensor so I knew what the internal temp of the beef was and also what the ambient temp in the grill was. Once I got the temp to stabilize around 275 I set the high and low limit alert and got back in bed with the wireless receiver on my night stand. It went off on a few occasions through the night and I went out and turned the temp up or down. I even moved the brisket once so that the flat end was closer to the burner for a bit. The second time I went out I was met with the sweet smell o hickory so I knew I had plenty of smoke. I changed the chips out once and after 4 hours it was still smoking a bit so I just let them die out at that point. It seemed to be heating up quickly so I actually scaled my temp back to the 250F range. For some reason mine stalled out higher than 150F, it was closer to 160-165F. It stayed there for at least a couple hours and then finally started to creep higher again. I periodically basted the brisket with its own juices, probably 5 or 6 times total. About 11 hours in the temp reached 190F. I took a big for and stuck it in the top a couple places and it slid right in like a hot knife through butter! At that point I wrapped it in about 3 layers of foil and stuck it in a small cooler that I stuffed with newspaper for insulation. The timing was close to perfect because I had about an hour to an hour and a half for it to rest. When I took it out of the cooler it was still really warm. I carved my first slice and I was happy to see a nice pink smoke right. The meat was tender and delicious. My guests literally picked the platter clean. It was a huge hit and a huge success. Thanks so much for all the guidance! My friends are already asking when i’m doing the next one!

  95. EngineerBoy said,

    on June 3rd, 2013 at 8:57 pm

    Andy,

    Fantastic! Man, reading your description is making my mouth water, I may have to fire up the grill this weekend. Thanks for the details, too, it’s nice to get feedback on this thread from different folks about what worked (and sometimes what didn’t) because it’s helpful for all of us, including me!

    Thanks again for coming back to post your results.

    Scott

  96. Gino said,

    on June 5th, 2013 at 8:42 am

    I am planing to BBQ on Fathers Day This will be my first try, I will be doing it on a Gas grill. I have already bought a 15 # brisket, Originally there was only going to be 8 to 10 people but now it’s up to 30 adults. I’ll be cooking chicken and all the trimmings also but do you think I need to get another brisket and is it possible to cook 2 at once and what do you think the cooking time would be or should I borrow another grill
    Appreciate any help
    Gino

  97. EngineerBoy said,

    on June 5th, 2013 at 5:20 pm

    Gino,

    For me one of the keys is indirect heat, meaning that the brisket is situated such that it is not directly over a lit burner – would your grill have enough room for that? It seems that two 15 pound briskets would take up a lot of room, and my instinct would be to use a second grill if I was going to make two of them.

  98. Michael said,

    on June 12th, 2013 at 11:43 pm

    Made my first brisket ever today using your recipe. Thank you for the very thorough instructions. The meat was good, but not great. It was a Choice grade, but after 9 hours on the grill at 250 degrees (3 hours longer than what is suggested here), the meat temp was 170-175, and it was still pretty tough and a little chewy.

    After further research tonight and talking to a friend that is a master griller/smoker, here are some tips and the lessons I learned in my first attempt at making a brisket:

    1) read recipe ahead of time and start the process the night before (forgot to do the rub/cure the night before)

    2) if you are cooking “low and slow,” the cook time should have been much longer. 1.5 hours per pound seems to be the general consensus among other grillers for maximum tenderization.

    3) the internal meat temperature, while technically “done” and safe to eat at 160-165, is not ideal for a tender brisket. (and here is the scientific reason)>>>> The collagen in the tissue (which is what makes it tough) needs a much higher temperature to break down, and the general consensus I have been told tonight and found with other sources online seems to indicate that 200-205 degrees is the ideal internal meat temperature at which to remove brisket from the grill, and then cover with foil to finish cooking.

    All that to say– I think the method and recipes provided here are great, and I will try this again soon, but next time I will be aiming for longer cook times and a higher internal meat temp to maximize the tenderness of the meat. Thanks for getting me started on my brisket journey.

  99. Mrs. D said,

    on June 16th, 2013 at 11:10 pm

    Thank you for such thorough instructions! I have a gas grill and wanted to try smoking a brisket, but was unsure of myself since I had never made brisket except in the oven which never turns out the same. There is nothing like a good, slow cooked smoked brisket. I made this for Father’s Day and my husband was totally impressed.

    My brisket was 11.8 lbs, I prepped it the night before and cooked it for eight hours at 275 according to my Weber’s built in thermometer. I never felt the need to change my wood chips cause although they did smoke, they never reduced to ashes. I basted, but I never poked with a meat thermometer. Once it was finished I removed it from the heat and covered it for about 45 mins. As soon as I cut into that bad boy I knew it was gonna be good. The juiciness of the meat and the texture was perfection. I was thrilled my brisket turned out so delicious, and so proud of myself! Thanks for posting this page. :)

  100. Gino Tofanelli said,

    on June 17th, 2013 at 12:37 pm

    Thanks for the advice. I put 2 15.5# briskets in separate grills. I started around 12:30 am. It took a while to get both BBQ adjusted. I was trying to cook between 225 and 250. The Weber grill was smaller and with the layout of the burners cooked a little hotter and faster. My Sams Club grill which is quite a bit larger was much easier to work with. Being my first time I checked it every hour. I basted both alternating with either a spicy mop, beer or beef broth and I was constantly adding apple wood chips. I pulled the Weber out at 1pm at 202 degrees, Put into a Cambro and served at 5, It was fantastic, just so tender and moist. The other one cooked much slower I it at pulled 3 pm about 190 degrees It was firmer but still very tender. All my guests loved them both and most went home with left overs. Thanks again, your blog along with the comments help take some of the fear away.
    It perfect father day.
    Gino

  101. Kimberly said,

    on July 4th, 2013 at 1:20 pm

    I have never cooked a brisket on the grill before but I am using this recipe and method today. The brisket I have is right at 15 lbs so its been on the grill since 6am. Its smelling delicious about now and I really hope it goes over well with the family later! Happy 4th everyone!

  102. Kimberly said,

    on July 4th, 2013 at 7:22 pm

    Just wanted to let you know, considering the day I had, the brisket came out ok. Had to cut my planned cook time by a couple hours for an impromptu trip to the emergency room for the hubby, so didnt get the tenderness I wanted. Still it was very tasty and I know if cooked long enough it will be perfect!

  103. Shannon said,

    on July 5th, 2013 at 9:41 am

    Before yesterday I was a brisket virgin!!! I used your recipe and method and I cannot tell you how happy I am with the outcome! It was tender, juicy, and flavorful, as you promised. My guests all went back for seconds, some thirds.

    I followed your recipe to the T. I chose a nice 10.71 lb brisket. My prep time started the night before with the dry rub around 9 pm. I made sure the brisket was completely covered and wrapped it tightly with Saran Wrap. I did not remove the brisket from the fridge until noon the following day, right before I placed it in the grill. I used Stubb’s wood chips because I love their BBQ and it had a unique blend of Hickory, Oak, and Applewood chips. It smelled delicious as it began to smoke. I kept my grill on low, and I had a consistent temp of 220 to 225 degrees. My wood chips were ash by the 4th hour, so I replaced and the new chips began to smoke within 15-20 min. I basted every 45 min, and set my timer on my IPhone for that time. I set it for the 1st 2 hours, as well. I did not open that lid until my timer went off, and I needed to baste or exchange wood chips. At exactly hour 6, the brisket was nice and brown and that is the 1st time I inserted a thermometer, and it read 165. I turned off the flame, grabbed my foil and covered the meat. When I uncovered brisket, most of the juices had absorbed and it was ready to cut. Tip: Ensure you have a LONG, surated, and sharp knife. I had a sharp, surated knife but wished it was slightly longer because I think the brisket would have been easier to cut. Also, remember the brisket was cooked fatty side up. The best, tenderest, meat is on the bottom. That meat looked like it had been bought directly from a great BBQ restaurant. In my opinion, I would flip the brisket and then cut, but I’m not experienced with trimming fat. I just know the tastiest meat was on the bottom. AMAZING!!

    I am thrilled about how well this recipe was written. It was so easy and I will definetely be using it again. Thank you for helping me be a hit at dinner.

  104. EngineerBoy said,

    on July 6th, 2013 at 5:24 pm

    Kimberly,

    Thanks for posting back your results, and sorry about the emergency room trip, hope your husband was okay!

    Scott

  105. EngineerBoy said,

    on July 6th, 2013 at 5:24 pm

    Shannon,

    Glad to hear about your brisket success, thanks for posting back your results!

    Scott

  106. Shawn C. said,

    on July 14th, 2013 at 9:35 pm

    Would you have any suggestions on using an infra-red grill? It’s pretty much all indirect heat. I would assume as long as you can keep it @ 225, all should be good. Correct?

  107. EngineerBoy said,

    on July 15th, 2013 at 8:33 pm

    Shawn,

    That would be my advice…set it at 225 and give it a go, and make sure to have a meat thermometer handy the first couple of times so that you can judge internal temp.

    If you make one, you’re invited to come back and post your results so that future visitors can benefit from your experience.

    Good luck!

    Scott

  108. Jimmy G. said,

    on July 21st, 2013 at 3:46 pm

    I have a Stok Island grill. The problem that I had on my first 2 attempts is that with the 2 round burners, there is very little indirect heat. I turned the inside as low as it would go and barely cracked open the propane tank to further regulate the temperature.

    The grill maintained 225, but I had to watch carefully, as the West Texas wind blew out the flames on multiple occasions. With a 10.8 lb brisket, the cooking time was reduced to just over 4 hours. It came out tender, but one could not determine that it was cooked on the grill. The smoke was not detectable.

    On the next attempt, I will try not soaking the wood chips for quite so long. Again, the heat was not enough to create enough smoke to infuse the meat. It had just started to char when the internal temp required removal from the grill.

    Somewhat regretting the purchase of the island grill, though with some adjustments I should be able to improve the outcome.

    Just a couple of tips for those of us that thought the round gas grill was appealing.

  109. Melissa said,

    on July 22nd, 2013 at 10:53 am

    I have a Weber Genesis grill that has front, middle and back burners. Where should I place the tray of wood chips and the tray of brisket since I can’t do it side by side? The front burner seems to be the one that gets the hottest. I’m looking forward to making this for a family party this weekend.

  110. EngineerBoy said,

    on July 23rd, 2013 at 6:56 pm

    Melissa,

    I found some folks talking about indirect cooking with that type of burner layout here:

    http://www.thesmokering.com/forum/viewtopic.php?t=28738&sid=14fdf050659dfeb06a82a707ad0f7008

    I’ll echo that the smoker box of wood chips should sit on the flavor bar over a lit burner. If I had to guess I’d say put the front burner on low with the wood chips on the flavor bar above it, push the meat as far to the back as you can and try to arrange it so the thicker part of the brisket is closer to the lit burner.

    You may also want to prop the lid partially open. I’ve done that before using a ball of foil place to prop it open by about an inch. Keep in mind that the first time on a new grill is going to be somewhat experimental, so if you have the luxury of time it might be worth trying a ‘test’ brisket beforehand just so you’ve had at least one run at it before you have a houseful/patio-ful of folks.

    Come back and let us know how it goes!

    Scott

  111. Melissa said,

    on July 29th, 2013 at 9:35 am

    Hi Scott – I made the brisket yesterday. OH MY GAWWWD! It was delicious! Everyone raved how good it was. The teeny bit of leftovers are mine, ALL MINE! Thank you for sharing your awesome recipe and all the VERY important instructions. I can’t wait to make it again.

  112. EngineerBoy said,

    on July 29th, 2013 at 5:10 pm

    Melissa, that’s great! I’m curious, how did you configure the burners and/or the wood smoke box?

  113. Melissa said,

    on July 31st, 2013 at 9:11 am

    Hi Scott – I placed the tray of brisket on the back of the grill with the center and rear burners turned off. The tray of wood chips sat on the front of the grill with the front burner on. I was able to keep the temp at 225 degrees for the most part, but next time I will place the tray of wood chips on the flavor bars as they didn’t produce a good amount of smoke. The brisket kicked butt and I am patting myself on the shoulder since I’m a newbie at this. Couldn’t have done it without your recipe, though!

  114. art mann said,

    on August 4th, 2013 at 5:14 pm

    I used this recipe today and it was great. Everything was just as you said. I put my meat on at 0900 am and was done about 3:30 pm. I let it sit for an hour. Then ate, couldnt slice because the meat fell apart. IT was good though. THanks I will do this again.

  115. Patrick said,

    on September 2nd, 2013 at 3:55 pm

    Hi Scott,

    I first tried your recipe/method in May… having NEVER tried to barbeque a brisket before, I was nervous. It was FANTASTIC! Today… it is Labor Day and I am 1/2 hour from pulling my next brisket masterpiece from the grill. Thank you!

  116. Purple72 said,

    on September 6th, 2013 at 3:21 pm

    This recipe looks great. I am Using a charbroil infrared grill 4 burner. I have a 13.74 pound brisket. I am hosting a surprise party for my mom(she is 65) and do not want to screw this up. Do you suggest using the two outside burners? Or do it left v right? Also, looking at 8.5 cook time. Any pointers?

  117. Purple72 said,

    on September 6th, 2013 at 7:28 pm

    I had to cut the meat in half to fit into foil trays. How will that affect cook time?

  118. EngineerBoy said,

    on September 6th, 2013 at 9:16 pm

    Purple72,

    With four burners I would do left versus right, so the two left ones are on and the meat is over the right burners that are off.

    With regards to cutting the brisket in half, it may reduce cook time a bit given the larger surface area, but hard to judge accurately. I’d suggest using a meat thermometer for this first attempt and checking the internal temp of the thickest part after 7-7.5 hours and see if it’s at 165F or above, at which point it should be done.

    Good luck and if you can please come back and post your results.

    Scott

  119. EngineerBoy said,

    on September 6th, 2013 at 9:16 pm

    Art and Patrick, thanks for the feedback, glad it worked out!

  120. Ted said,

    on October 20th, 2013 at 1:19 am

    I tried this last week. It was my first time ever even buying brisket. I had a 14 lb vacuum-sealed prime piece from Costco. Sadly, I only have a tiny crappy propane grill, so I had to cut the brisket in half so it would fit (I used the leaner half). But I followed these instructions to the letter- put the rub on the night before, soaked the wood chips, let it sit and braised it on schedule, everything. And it turned out better than I would have expected it to if I had years of experience with brisket.

    THANK YOU.

  121. Richard said,

    on December 13th, 2013 at 8:05 pm

    Never cooked a brisket in my life. I have cooked this recipe three times now. The second time I thought I new something and strayed from the recipe, “EPIC FAILURE”. I have had nothing but compliments from this recipe, when I stuck to it. Thank you for your recipe. Got any for ribs on the gas grill?

  122. Jt said,

    on December 28th, 2013 at 10:32 pm

    Did this today. Put it on grill @ 6:45 am. Kept thermometer reading holding @ 325( it was at top of lid). Pulled off at 2:30 with internal temp 170. Wrapped pan I. Foil and put in oven @300 until meat read 200. Took approx 2 hrs. Rested for 1hr 30 min. Pretty good for being cooked on a grill. Everybody that ate it loved it. Worked for not having a smoker, but I prefer the old fashioned. Definitely works when you only have a grill though. Thanks for tips and instructions.

  123. Chad said,

    on April 25th, 2014 at 7:50 am

    I have a 8.5 pounder I’m going to attempt this today, Wish me luck! I’m going to pull it out of the fridge and let it sit to room temp and start my grilling @ noon for some good food and beers later. I’ll let you know how it turns out.

  124. Chad said,

    on April 26th, 2014 at 3:57 pm

    We’ll it turned out less than perfect but it was still a hit. At 6 hrs I tested it and was 180 degrees. Next time at 250 degrees on a 8.5 pounds 5 hrs may be the max. Will try again.

  125. EngineerBoy said,

    on April 28th, 2014 at 3:31 pm

    Chad, sorry things turned out less than perfect. When I changed grills it took me a couple of repetitions to get back in the groove – each grill is a bit different, and it can take time to zero in on the perfect combination. Good luck on your next one!

  126. DAck2568 said,

    on May 10th, 2014 at 10:33 pm

    did this today and I did not get any smoke from the chips. I followed the instruction and did not get a wonderful brisket mine was more like a corned beef.


  127. on June 15th, 2014 at 7:03 pm

    […] the internet for recipes. After about a half hour of seriously searching the internet, we found this recipe and went to work. Jeff purchased the hickory chips, I seasoned the meat, which sat overnight in the […]

  128. Erin said,

    on June 15th, 2014 at 10:24 pm

    Can you believe how many years this recipe has inspired people? I made this today for my Dad…it was WONDERFUL! Thanks for helping a novice make something so yummy. :)

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