Beef Brisket Gas Grill Recipes

HOW TO GRILL BRISKET

Steps:

• Whisk together the sugar, salt, paprika, onion powder, black pepper and cayenne pepper. Rub the outside of the brisket evenly with the rub. Allow the rubbed brisket to sit on a cutting board on the counter for 30 minutes.
• Pour the wood chips in one of the foil pans and add enough water to just cover the chips. Cover with foil and cut slits in the foil to allow smoke to escape.
• Light your grill and scrape the grates clean.
• Turn the burners on one half of the grill off. Keep the burners on the other half set to LOW heat.
• Place the brisket directly on the lit side of the grill, fatty side up and grill for about 5 minutes. Turn the brisket over and grill for 5 minutes more.
• Place the brisket into the remaining, clean foil pan (fat side up) and move it to the unlit side of the grill. Place the covered foil pan with the wood chips in it on the lit side of the grill and close the grill.
• Allow the brisket to cook for approximately three hours. You want your grill temperature to remain at about 300 degrees which can be achieved by adjusting the grill vents. With my gas grill keeping one side lit on low and one side off, plus opening the vents, kept it at this temperature.
• In about the final 30 minutes of grilling time, turn the brisket over so the fat side is down next to the foil and baste the non-fatty side of the brisket with your favorite barbecue sauce. I have linked to my favorite barbecue sauce in this post if you would like the recipe for Apple Butter Barbecue Sauce.
• Remove the brisket from the grill and baste again. Allow to rest on a cutting board for 10 minutes before slicing and serving.

BEEF BRISKET - GAS GRILL

Steps:

• 1. For Spicy Chili Rub: Mix all ingredients in small bowl. 2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours. 3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chips in cold water to cover for 30 minutes and drain. Place them in a foil tray. 4. Place the tray on top of the primary burner. Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, about 20 minutes. Scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burner(s). Position the brisket, fat side up, over the cooler part of the grill. Cover and barbecue for 2 hours. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.) 5. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours. 6. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl and defat the juices in a gravy skimmer. 7. Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it on the bias across the grain into long, thin slices. Serve with plain barbecue sauce or with barbecue sauce that has been flavored with 1 cup of defatted brisket juices.