Learn how easy it is to cook a smaller brisket on your backyard gas grill with these easy to follow step by step photo instructions. You can enjoy one of the Kings of BBQ at home.
I love brisket. It is almost my favorite meat. I have always oven cooked my BBQ brisket and it is a family favorite. So I’m treading on dangerous ground here but time for something with a great bark that you don’t get from the oven method.
First, you need to set up your grill for indirect cooking and smoking. See my previous post How Set To Up Your Gas Grill for Smoking and Low and Slow Cooking . This is the key to any cooking of this type.
I started with a basic rub, some sugar, paprika, salt, and pepper. You can complicate this as much as you want but these are the basics. Now cooking it low and slow, add some smoke and you’re there.
My Rating
A very nice 5. Very good.
Today’s dog picture features two very tired puppies. We were out of town for a week, and the dogs went to the dog spa. Yep, and it really is doggie vacation time. It took them two days to recover. Countryside Kennels Pet Resort & Spa. If you look around the site, you will see our girls in a few pictures.
Notes: A larger whole brisket will take longer… It could be a lot longer. I removed most of the fat cap. I’m very fat adverse but some (but not all) leave it and some will remove most but not all of it. Like almost all cooking, you are cooking to a final temperature. The temp needs to get in the 195 plus range. Many of the “pros” go for 203.
I started with a brisket flat that was about 5 pounds.
Trim brisket of any large chunks of fat and the fat cap. Don’t try to be perfect.
Mix rub of 1/4 cup each brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.
Give all sides of the brisket a heavy rub of the spices. Wrap with plastic wrap and refrigerate for a few hours or overnight. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature. While the brisket is resting, set up the grill. You want a steady temperature of about 250 with indirect heat with a drip pan on indirect side and a way to create smoke. See How to Set Up a Gas Grill for Smoking.
Cook on the indirect side over a drip pan.
Add some smoke. Cook until internal temp of 195 plus. I flipped once about 3 hours into cooking. About 5 hours total cooking time for me.
Remove from grill and wrap in foil and couple of towels.
Allow to rest for 1-2 hours before cutting thin across the grain to serve.
| Servings | Prep Time |
| 10 | 120 minutes |
| Cook Time |
| 300 minutes |
|
|
| Learn how easy it is to cook a smaller brisket on your backyard gas grill. You can enjoy one of the Kings of BBQ at home.
|
- 5 pound Brisket flat
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- Trim brisket of any large chunks of fat and the fat cap. Don't try to be perfect.
- Mix rub of 1/4 cup each of brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.
- Give all sides of the brisket a heavy rub of the spices. Wrap with plastic wrap and refrigerate for a few hours or overnight. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature.
- While the brisket is resting, set up the grill. You want a steady temperature of about 250 with indirect heat with a drip pan on indirect side and a way to create smoke. See https://www.101cookingfortwo.com/set-gas-grill-smoking-low-slow-cooking/
- Cook on the indirect side over a drip pan.
- Add some smoke.
- Cook until internal temp of 195 plus. I flipped once about 3 hours into cooking. About 5 hours total cooking time for me.
- Remove from grill and wrap in foil and couple of towels. Allow to rest for 1-2 hours before cutting thin across the grain to serve.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Updated
September 15, 2016
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Brigitte Nelson
It sounds wonderful, I would make this recipe for my Memorial Day Party. However, I do not have a temperature gauge on my grill. How do I know what the grill’s temp. is? I do not want to find out, after 5 hours of grilling, that the grill was not hot enough and we would need more hours to get the meat done.
DrDan
The temperature gauges in the grill are almost worthless anyways. For 8-10 dollars you should be able to pick up a grill surface thermometer at a Home Depot or a hardware store. It will serve you well. Get the grill setup a day early and try to get the temp correct.
DrDan
Franklin Thompson
How large a brisket for various cooking times?
DrDan
Excellent question… No specific answer. Mostly 1-2 hrs per pound is a good guess but it varies by thickness, wt (of course), exact grill temp and closeness to the flame for radiant effect. Mine always run 1 to 1.5 hrs per pound but some thinner ones have been a little less and thicker ones longer. Also it can be a little hard to keep the temp exactly where you want it.
DrDan
Laurie Peters
1.50lbs
samantha eaton
I love your recipes, your oven pulled pork is my absolute favorite and now looking to give this a whirl – any suggestions if i want to do this in the oven instead?
DrDan
I have a great easy oven based recipe I have used for 40 years at https://www.101cookingfortwo.com/oven-baked-kansas-city-bbq-beef-brisket/ .
There is no “crust of spices” but it’s really a great easy recipe.
DrDan
samantha eaton
I should add, I’d like it to have some bark!
DrDan
Well I can take an educated guess… I’m very good at educated guessing.
Prep the brisket per this recipe BUT rub with some liquid smoke before the spice rub. Very much like the pulled pork.
Cook at 250 on a rack like the pork to the final temp of 195 to 200. Uncovered of course. The size of the brisket will somewhat dictate the time but I’m guessing 4-6 hours. It could be a little longer if a whole brisket. Then follow the after cooking instructions above.
How is that….
Dan
PS there is no bark on my other oven recipe.
samantha eaton
thanks for the recipe, ill give it a look, im hoping it creates yummy bark!
samantha eaton
Thanks sounds great will give it a shot!
DrDan
Let me know if you do it… sounds like a good post.
Dan
Samantha
Prepped and in the fridge for tomorrow so will absolutely let you know- super excited!
Samantha
Came out absolutely gorgeous!
DrDan
Excellent, I will pickup a brisket and try it next week. Thanks for doing the first cooking for me…
Dan
Gwen
I know this sounds funny but How long do you produce the smoke. Is it during the entire cooking time?
DrDan
You just need some smoke for flavor. 20-30 minutes will do nicely.
Dan
Paul
You rock! Thank you,
DrDan
Thanks Paul,
I do love my 70’s classic rock
Dan
Jay
I used smoked paprika in place of regular and also add 2 tablespoons of garlic powder with the salt & pepper in the rub. I love how it turns out!
Chris Welch
I got a 13.90 brisket what’s the best way to cook it and how long??
DrDan
Hi Chris,
This technique will work but cooking time goes up. So no specific answer. Mostly 1-2 hrs per pound is a good guess (from the internet) but it varies by thickness, weight (of course), exact grill temp and closeness to the flame for radiant effect. Mine always run 1 to 1.5 hrs per pound but some thinner ones have been a little less and thicker ones longer. Remember you are cooking to a temperature and not by time. Just my guess since I have never done a 13 pound brisket.
My favorite for very large whole brisket like you have is probably my oven technique. https://www.101cookingfortwo.com/oven-baked-kansas-city-bbq-beef-brisket/. Again the time would increase due to the size. If you opt for the oven method you need a large pan with at least 2 inch sides. A sheet pan will not work.
You might want to do some more Googling about large briskets on a gas grill.
Dan
Jeannette Paladino
Hey Dan,
It looks like a recipe of delicious Brisket, I must try it out.
Although I do not cook these days, but my daughter will surely cook this for me and I am sure I am going to love it.
Bruce
Dr. Dan,
We are going to try and cook a 3 lb brisket today, how should we do it? We have a two burning grill and I am going to wrap the brisket in foil with seasoning on it, so what temp. and how long should I cook it?
DrDan
Hi Bruce,
I never cook wrapped in foil so really, I don’t have an answer for you. The following is without foil.
If you know your grill and have a grill surface thermometer, then indirect heat at 250 would be good. See https://www.101cookingfortwo.com/set-gas-grill-smoking-low-slow-cooking/ for more details.
Cook until internal temperature of about 195 or 200. With a 3 pounder, it will probably take about 3-4 hours. Variability due to grill, meat thickness etc.
Cooking at the wrong temp or to the wrong end-point with brisket will not give good results. You might want to look at the oven recipe https://www.101cookingfortwo.com/oven-baked-kansas-city-bbq-beef-brisket/ if you don’t haven’t had time to get the grill right or don’t have surface and instant read thermometers.
Hope that helps.
Dan
Wynne
Looks delicious! I’m curious, though… Why the long rest (1-2 hours) after cooking? Thanks!
DrDan
Hi Wynne,
The rest is to allow the moisture and fat to reabsorb back into the meat fibers and it will “firm up” a bit. If you try to cut the meat right off the grill, it will just rip apart. But after a rest (1 hour is fine) and cut across the grain, it will be great.
Thanks for the note
Dan
Dan W
I didn’t have kosher salt, so I substituted regular table salt. It made the rub way too salty. My mistake. I think your recipe would have been great if I hadn’t screwed it up.
DrDan
Hi Dan (great name by the way…)
Yep that could do it. All rubs like this have lots of salt. Next time cut the salt in half if not kosher. I just did a pork butt today and I cut back the salt in the rub just for personal taste. I find the same thing with some brines. If you look in the FAQs, I do have a brief discussion about salt.
Thanks for the note.
Dan
Helen
I’m going to make this brisket on Sunday. Any suggestions for a sauce/gravy to make to go with it? I am in Australia so I was thinking maybe a nice red wine jus?
DrDan
Hi Helen,
I don’t really see this a wine type of dish.
Try these. We always eat brisket with Gate’s BBQ sauce from Kansas City which I buy by the case and have it shipped to me. Not an option for you but here is their recipe. https://www.food.com/recipe/gates-sons-kc-bbq-sauce-16745?ref=amp&addPhoto=true Note: this looks like a recipe for the hot version. Watch that red pepper.
Also, I have a great Memphis BBQ sauce that will go well with this. https://www.101cookingfortwo.com/memphis-barbecue-sauce/
Thanks for the note.
Dan
Ray Delfranco
What is the desired internal temperature when the brisket is considered done?
DrDan
An internal temp of 195 plus is considered done. I like 200 a little better myself.
Robert W
Every one buys prepared (dry wood chips. If you have access to fruit trees,ie. apple pear peach cherry. It a great time to lightly prune 1/2″ to 3/4″ limbs from the inside area of the tree to slowly open the center of the tree to help ripen the fruit. Don’t heavy trim cut only what you use that day, Cut with sharp pruning shears into 3 to 6 inch chunks(remove ALL leaves), Load your smoker tray in your gas grill, no tray , wrap in 4 layers of foil, poke tiny holes with a fork, you will get slow heavy smoke for hours, try micing it up. I usr 2 parts Hickory 3 peach 2 apple and 1part cherry, Works much better than any store bought chips I’ve ever tried…
DrDan
Hi Robert,
I aways thought that might work. Excellent tip. FYI- I’m copying this to the setting up a gas grill for smoking post.
Thanks for the hint.
Dan
Bill Towner
Using this recipe, cooked the crap out of a $50 brisket! Put a lid on it, leave a fair amount of fat cap on and add some wine, onion and other water bearing veggies so you don’t end up serving leather to your hungries
Jeff
Very nice write up for gas grill brisket barbecuing.
I’m barbecuing my first brisket in a few days, a 14 pound monster and following your basic method.
Anything I need to do differently with such a large cut?
Do you mop?
DrDan
Hi Jeff,
First lets talk time. Mine usually run about 1.5 hr per pound but this is “cooking for two” so they tend to be smaller/thinner. You may well be 2 hrs per pound or a little more.
Moping and injection are individual choices. But on whole briskets, I would tend to do one or the other. I’m not the biggest fan of moping since you need to open the grill and disrupt the temperature that you worked hard to get. I think that is more for large smokers etc that can maintain temperature better if opened. You can look up some injections. Lots of options.
I love remote monitoring both the surface temperature and meat temperature so I don’t need to disturb the cooking. If you can, that would make your experience better.
Don’t get discourage about “the stall” where it just sets at the same temperature for a few hours. It’s ok.
But like most cooking, you are cooking to a finial internal temperature and you want to get there slow to melt the connective tissue to butter here. 195 is my minimum but probably 198-205 is a better goal for me.
Hope that helps.
Dan
Al
Hi there,
I appreciate the information you have put together and the images. I am currently in hour 4 of my first brisket using these instructions. I wanted to ask about the fat cap. There seems to be two sides to this topic. One side removes the fat cap and feels they get better rub flavor and smoke. While the other side thinks leaving the cap evened out gives it more moisture. In this example you removed the cap I was wondering what your thought was.
Thank you
DrDan
My big time smoker friends tell me, it is much ado about nothing. So with a grill, I take it off to get more bark and less mess to clean up. When I do my oven method, there is no bark and it is easy to just scrap it off when done.
Anne
Great comments. May I offer for consideration:
Our home town butcher recommends to marinade the brisket overnight in the refrigerator: place meat in a very large bowl and add a full 2-liter of name brand cola. It breaks down the membrane. I use this practice every time I grill my very large brisket. I start out very early in the morning making my own smoke box and while the grill is heating add a little rub tot he meat; place on grill and let it cook low and slow for no less than 7 to 8 hours. Mop with bbq sauce last half hour. Remove from the grill and wrap in heavy duty foil, then in heavy bath towels and place in a picnic cooler to rest for at least 2 hours. Falls apart. Still hot so we have to wear gloves to tear the meat.
Kevin Jupena
Hey, Dan. Great article on cooking Brisket on the grill. I have smoked chicken, steaksand pork. I do know my grill, but your article on getting to know what your grill can/does do, is a great read.
I am about to attempt an 8-10 lb brisket. Been grilling for about 20+ years. And always learn what each grill can do. I have never attempt a beef brisket before, in all my years cooking at home. On the professional side, I am a chef by trade.
I am getting to my question… (retired now)
I am going to use ground Chipotle with smoked paprika, brown sugar, granulated garlic, onion powder, fresh craked blackpepper, kosher salt, (your suggestion) going to rub smoke before I season the meat. What is you thought on the season mix?
I do use a home make smoker box. Made out of aluminum.
And would you want to come for dinner?
DrDan
Hi Kevin,
Thanks for the invite but my wife has me scheduled. Also, if you’re doing it today, you won’t be done by dinner.
Now your rub. It sounds wonderful. Good luck with dinner.
Dan
Ant in Cle
Many tipsters recommend covering brisket with foil after reaching about 150 degrees. What are your thoughts?
DrDan
The foil trick is one commonly suggested. When cooking brisket, it will hit “the stall” at about 150 degrees. At that point, moisture is rising to the surface and evaporating which keeps the meat at the same temperature for a while.
I think it happens more when you inject the meat and have more free liquid to evaporate. By wrapping with foil you can stop the evaporation and “power through” the stall. The cooking time will actually decrease by a few hours. If you wrap, that crust is not as firm but it will be slightly more moist.
If you want to wrap then use a double layer of heavy duty foil wrapped TIGHT. You want as little air space as possible. The foil stays on until ready to cut. Obviously leave a thermometer probe in place.