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.
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.
September 15, 2016