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๐Ÿ Home ยป Recipes ยป Grilling Techniques

How to Cook a Brisket on a Gas Grill

Updated: May 8, 2024 ยท Published: Mar 14, 2023 by Dan Mikesell AKA DrDan ยท 109 Comments

Jump to Recipe
Time: 7 hours hrs

Cook smoked Grilled Brisket low-and-slow on your backyard gas grillโ€”moist and tender meat with crusty bark and a smokey taste. Make classic BBQ brisket without a smoker.

The fantastic bark with the smoke and tender meat will make this your favorite meat.

๐Ÿ„Ingredients

Brisketโ€”the size of your choice, but I generally cook a 4-5 pound point or flat.
Dry Rubโ€”brown sugar, paprika, kosher salt, black pepper OR dry rub of your choice
Wood chips for smoke

Cooked brisket on a gray board.
Jump To (scroll for more)
  • ๐Ÿ„Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Cook Brisket on a Gas Grillโ€”Step-by-Step Photo Instructions
  • โฐHow Long to Grill a Brisket
  • ๐ŸŒก๏ธWhen is Brisket Done?
  • ๐ŸŒก๏ธWhat Grill Temperature to Use
  • ๐Ÿ“šReference posts for more information
  • โœ”๏ธTips to get it right every time
  • What is "The Stall"?
  • The Texas Crutch
  • โ„๏ธStorage and reheating leftovers
  • โœ”๏ธFAQs
  • Classic Grill Recipes
  • ๐Ÿ„About Brisket
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

quote mark
Featured Comment from Matt :
"Thanks, this technique and explanation is fantastic! Haven't done it for a few years and these instructions are great."
โญโญโญโญโญ

BBQ brisket is the king of all barbecues. You can argue for pulled pork butt or baby back rubs, but it is smoked brisket for me. This brisket recipe provides what you need to make great brisket on your home gas grill. But you can use a charcoal or pellet grill.

Once you have your grill set up for low-and-slow cooking and smoking, it is easy to grill and smoke brisket on your gas grill with the easy step-by-step photo instructions.

๐Ÿ‘จโ€๐ŸณHow to Cook Brisket on a Gas Grillโ€”Step-by-Step Photo Instructions

brisket flat with spices for rub.

1. Use a half or whole brisket and rub of your choice.

brisket with flat layer trimmed.

2. Optional: Trim brisket of large chunks of fat and the fat cap.

mixing rub in a glass bowl.

3. Use the rub of your choice, or you may use mine.

Apply dry rub to a brisket.

4. Give all sides of the brisket a heavy coat of rub.

clean and oil grill crates.

5. Set up the grill for a steady temperature of about 225ยฐ-250ยฐ with indirect heat, a drip pan on the indirect side, and a way to create smoke.

placing brisket on indirect side of the grill.

6. Cook on the indirect side over a drip pan.

adding wood chips to smoking box.

7. Add smoke.

A smoking grill.

8. Cook until an internal temp of 200ยฐ-205ยฐ, about 5-6 hours total cooking time with the 5-pound point.

cooked brisket on foil.

9. Remove from the grill and wrap in foil and a couple of towels.

Cut brisket on a black board with knife.

10. Allow to rest for 1-2 hours before cutting thin across the grain to serve.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

โฐHow Long to Grill a Brisket

Most will say 1 to 1 ยฝ hours per pound, assuming a 250ยฐ grill. It is not a bad starting point for time management, but a wide range. The significant variables are weight, thickness, and grill temperature.

๐ŸŒก๏ธWhen is Brisket Done?

Brisket is done when the internal temperature reaches 200ยฐF-205ยฐF. I think 190ยฐF is too low. 195ยฐF-200ยฐF will slice nicely. But 203ยฐ seems to be the number competition smokers want. 205ยฐ-210ยฐ is ok. But over 210ยฐ is probably too much and will become a texture and moisture issue.

๐ŸŒก๏ธWhat Grill Temperature to Use

Try to use a stable grill surface temperature of 250ยฐ in the indirect heat area. Most smokers will use 225ยฐ. As you get to 300ยฐ, you will get more dryness issues.

You must have a good grill surface thermometer to do this correctly. A continuous read probe meat thermometer is a good idea, along with the required surface thermometer.

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๐Ÿ“šReference posts for more information

  • How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking
  • A Beginners Guide to Grill Temperature on a Gas Grill
  • BBQ Dry Rub
  • Memphis BBQ Sauceโ€”Sweet and Tangy

Easiest Oven Baked BBQ Beef Brisket

Learn how simple it is to make smoky and tender oven-baked BBQ Beef Brisket with this never-fake brisket recipeโ€”just two ingredients and 5 minutes of prep timeโ€”everybody deserves great BBQ. 

Brisket triple decker sandwich on a black board

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โœ”๏ธTips to get it right every time

  • Use the grill you have, but it needs to be big enough for the meat and the cooking technique.
  • You can use a charcoal or pellet grill if you can control the temperature.
  • Be sure to have enough fuel to complete the cookingโ€”an extra tank of propane, an extra bag of wood pellets, or charcoal. I use a natural gas grill.
  • This recipe only has the most basic dry rub, but it works and is delicious. But for a more complicated flavor profile, check out my full BBQ Dry Rub with infinite options.
  • Fat side up or fat side down is hotly debated, but it does not matter. The moisture is from the melted connective tissue and not the fat. My friendly competition smokers agree. It does not matter. I prefer to trim some to decrease the mess and increase the surface area for great bark.

What is "The Stall"?

โ€œThe Stallโ€ happens when the fibers of the meat contract nearing 150ยฐF to 160ยฐF. This occurs with both beef and pork and continues to about 180ยฐF when the meat fibers start to relax.

Since it occurs past "well done" temperature for most meats, it is not an issue for steaks, pork chops, or similar cooking. But with brisket or pork butt, where we are cooking to the 200ยฐ plus range, you may want to consider this issue.

The water in the meat fibers will be forced out of the cells as they contract and will make their way to the surface. On the surface, the water will evaporate as cooking continues. Evaporation uses energy and will โ€œstallโ€ the cooking process.

This stall can go on for hours, depending on the size of the meat and other factors. Six hours sometimes for a large whole brisket.

The Texas Crutch

The "Texas Crutch" is used to counter โ€œthe stall.โ€ It is tightly wrapping the meat to prevent evaporation. 90% of competition smokers do this. But remember, they are cooking large whole briskets.

By tightly wrapping, you are creating a โ€œmini-environmentโ€ next to the meat, which will quickly reach 100% relative humidity and prevent further evaporation.

While the meat fiber will continue to contract and force out water, it can not evaporate, cooling your meat and prolonging the cooking time.

Pros and Cons of โ€œThe Texas Crunchโ€

Pros

  1. The biggest pro is time. You can save hours in cooking time, especially with larger cuts.
  2. Moisture. It can help maintain moisture in the meat. As the beef passes the 180ยฐ range and the cells relax, the moisture can re-absorb into the cells. This is not a huge effect.
  3. If on a smoker, you can also control smoke exposure.

Cons

  1. The main con is water can destroy your bark. Your hard-earned crunchy bark becomes soft. You can counter this some (not completely). See the next section.
  2. The fussiness and a bit of work. Yep, some people complain about anything.
  3. Your grill temp goes down. I work hard to keep my temperature stable. I try to keep my hands off and the hood closed as much as possible.

The Technique of the Texas Crunch

While some will use butcher paper (the pink butcher paper, not the white wax-coated stuff), I donโ€™t want to buy hundreds of feet of it. It may be a bit better on the bark issue. Most people use heavy-duty aluminum foil since we all have that.

  1. You will want to do this in the 150ยฐ-160ยฐ range when the meat temperature โ€œstalls.โ€ Also, the bark should be dark red approaching black and โ€œset up,โ€ meaning not mushy looking.
  2. Get an area close to the grill and get two large pieces of foil ready to double wrap.
  3. Quickly grab your meat off the grill. Do not just flip the lid wide open and keep it that way. Open as far as you need and close immediately.
  4. Wrap tight. I will say that again, TIGHT and crimp the seams and ends. The less space in your mini-environment, the better.
  5. Crimp tightly around your meat thermometer. You must have a continuous read thermometer to do this right.
  6. Back to the grill until you reach your goal temperature, usually 200ยฐ-205ยฐ for me.
  7. If you want to improve your bark, unwrap at this point and cook for 30 more minutes.

Why I donโ€™t usually do this.

  1. Iโ€™m cooking smaller pieces of meatโ€”less stall. So, there's not much reason to bother with it.
  2. I love a good crunchy bark. If you don't care about bark, do my oven method.
  3. The moisture thing is not that much. A lot of that โ€œmoistureโ€ you love is melted collagen. Collagen melting starts at 160ยฐ and increases to 180ยฐ.

โ„๏ธStorage and reheating leftovers

Store leftovers in an airtight container and refrigerate for 4 days. Or freeze for 3 months.

Reheat covered in a 300ยฐ oven until hot. While I yell and scream about using sauce to reheat pulled pork, brisket can take the abuse from the acid in the sauce, so it's your choice.

โœ”๏ธFAQs

How much brisket to cook?

Buy ยฝ pound per person. For teenage boys, assume 1 to 1 ยฝ pounds. Plus, you want leftovers.

Should I trim the fat?

The anti-trimming gang says it is natural and will protect the meat.

The trimmers will argue it makes a big mess and that it is the melting of collagen that produces most of the moisture. Also, more area for the rub to be on the meat.

A compromise is to trim the layer of fat to ยผ inch thick. This is usually what I do now, but the picture is a full trim. I'm not eating a chunk of fat just because it has the "bark" on it. But tender brisket with bark is heaven.

Should I inject or brine the brisket?

Injecting brisketโ€”I don't. You can add a variety of flavors, but I don't want to do thatโ€”I want my brisket to taste like brisket, not apple juice or something else.

Is it moister with injecting? Some say yes, and some say no. If yes, then it is marginal. Research injecting carefully before doing this. Mistakes can ruin your brisket.

Brining brisketโ€”Some people swear by it, but most competition smokers don't. I have never been a fan of brining beef. I have experimented with other cuts of beef, and I felt it took away the "beef" flavor a bit.

What type of wood chips do you use?

This is a personal taste thing. I love hickory, but mesquite, apple, cherry, and pecan are good for smoking a brisket. Oak seems to be another commonly suggested wood, but it would be my last choice.

Can I use charcoal or pellet grills?

Yes, as long as you can maintain the grill temperature correctly.

Classic Grill Recipes

Don't miss these classic grill recipes, like Smoked Pulled Pork and Baby Back Ribs on a Gas Grill. And use my wonderful Memphis Barbecue Sauce.

๐Ÿ„About Brisket

Beef brisket is a cut of meat from the lower chest wall. The brisket includes superficial and deep pectoral muscles, which have lots of connective tissue. The cow does not have collar bones, so these muscles support about 60% of the body weight of the 1500-pound cow.

Graphic with location of brisket โ€” do not copy
Location of brisket--Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified following the license.

Whole briskets are generally vacuum packed for the producers and are usually 8 to 12 pounds, which is more meat than most of us โ€œcooking for twoโ€ people want except for parties.

Many consumer meat markets and some grocery stores will sell half briskets. There are the โ€œpointโ€ and โ€œflatโ€ halves. Generally, the flat half has two layers, and the point has only one muscle layer.

Image of whole brisket from Texas A&M. 101 Cooking for Two is not endorsed by the State of Texas, or its agencies. DO NOT COPY
Image from Texas A&M. 101 Cooking for Two is not endorsed by the State of Texas or its agencies.
Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

Cooked brisket on a gray board

How to Cook a Brisket on a Gas Grill

4.79 from 19 votes
From Dan Mikesell AKA DrDan
Cook smoked Grilled Brisket low-and-slow on your backyard gas grillโ€”moist and tender meat with crusty bark and a smokey taste. Make classic BBQ brisket without a smoker.
Prep Time: 2 hours hours
Cook Time: 5 hours hours
Total Time: 7 hours hours
Servings #/Adjustable :10
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 5 pound Brisket - Size of your choice
My rub for a 5-pound brisket. Scale for different size. You may use the rub of your choice.
  • ยผ cup brown sugar
  • ยผ cup paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper

Step-by-Step Instructions
 

  • Use a half or whole brisket and rub of your choice.
    brisket flat with spices for rub
  • Optional: Trim brisket of large chunks of fat and the fat cap. Don't try to be perfect. Some people don't trim or will leave a ยผ inch thick layer. Personal choice.
    brisket with flat layer trimmed
  • Use the rub of your choice, or you may use mine. For my rub, mix rub of ยผ cup each of brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.
    mixing rub in a glass bowl
  • Give all sides of the brisket a heavy coat of rub. Wrap with plastic wrap and refrigerate for a few hours or overnight if you have time, but rub and go works. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature.
    Apply dry rub to a brisket
  • While the brisket is resting, set up the grill. You want a steady temperature of about 225ยฐ-250ยฐ with indirect heat, a drip pan on the indirect side, and a way to create smoke. See the link in the post for more information.
    clean and oil grill crates
  • Cook on the indirect side over a drip pan.
    placing brisket on indirect side of the grill
  • You need a method of adding some smoke to your brisket. The method, amount, and duration are up to you. I do about 1 hour of hickory with my built-in smoke box. But foil packs or cast-iron smoker boxes work well. Set How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
    adding wood chips to smoking box
  • Cook until internal temp of 200ยฐ-205ยฐ. It takes me about 5-6 hours total cooking time with the 5-pound point.
    cooked brisket on the grill
  • Remove from grill and wrap in foil and a couple of towels.
    cooked brisket on foil
  • Allow to rest for 1-2 hours before cutting thin across the grain to serve. If you have a flat half or whole brisket, separating the layers before cutting is best.
    Cut brisket on a black board with knife

Recipe Notes

Pro Tips

  1. The set up of the grill for low and slow cooking plus smoking is the most important part of cooking a brisket on a gas grill.
  2. Use the rub of your choice, but I include a suggested rub.
  3. I usually will do smoke for about an hour, but more is fine.
  4. Cooking time varies a lot, but 1-1 ยฝ hours per pound is a good starting point to estimate your cooking time.
  5. Be sure to wrap and let sit after cooking for 1-2 hours.
  6. You must cut across the grain.
  7. See the write-up about injection, brine, the stall, and the Texas crutch.
  8. For serving size by the person. Cook ยฝ pound per person but double or triple for teenage boys. And you want leftovers.
  9. This recipe scales up well, but a large whole brisket may take 12-16 hours, and you want to read my discussion about the Texas crutch in the main post above.
  10. Good in refrigerator for 3-4 days and freezer for 3-4 months.
  11. Please see How to Set Up a Gas Grill for Smoking and A Beginners Guide to Grill Temperature on a Gas Grill for low and slow grill setup instructions if you need help.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Serving : 8 oz.Calories : 595 kcal (30%)Carbohydrates : 7 g (2%)Protein : 42 g (84%)Fat : 43 g (66%)Saturated Fat : 17 g (85%)Polyunsaturated Fat : 2 gMonounsaturated Fat : 19 gCholesterol : 154 mg (51%)Sodium : 1342 mg (56%)Potassium : 676 mg (19%)Fiber : 0.4 g (2%)Sugar : 6 g (7%)Vitamin A : 50 IU (1%)Vitamin C : 0.8 mg (1%)Calcium : 30 mg (3%)Iron : 4.3 mg (24%)

Editor's Note: Originally Published July 28, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Lilly as a deck puppy.

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    How to Grill Pork Chops (Juicy and Easy on a Gas Grill)
  • Pulled Pork on a Gas Grill from 101 Cooking for Two
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  • A strip steak with grill marks on a gray plate.
    How to Grill a New York Strip Steak (Easy & Juicy on a Gas Grill)
  • College of grilling photos.
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  1. Bill Towner says

    November 24, 2017 at 1:50 pm

    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

    Reply
  2. Robert W says

    August 05, 2017 at 10:41 am

    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...

    Reply
    • DrDan says

      August 05, 2017 at 12:09 pm

      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

  3. Ray Delfranco says

    July 31, 2017 at 6:32 pm

    What is the desired internal temperature when the brisket is considered done?

    Reply
    • DrDan says

      July 31, 2017 at 7:10 pm

      An internal temp of 195 plus is considered done. I like 200 a little better myself.

  4. Helen says

    July 07, 2017 at 7:31 am

    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?

    Reply
    • DrDan says

      July 07, 2017 at 3:26 pm

      Hi Helen,
      I don't really see this a wine type of dish.

      Try these. We always eat brisket with Gateโ€™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

  5. Dan W says

    July 03, 2017 at 8:17 pm

    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.

    Reply
    • DrDan says

      July 03, 2017 at 8:34 pm

      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

  6. Wynne says

    June 10, 2017 at 7:44 pm

    Looks delicious! I'm curious, though... Why the long rest (1-2 hours) after cooking? Thanks!

    Reply
    • DrDan says

      June 10, 2017 at 8:15 pm

      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

  7. Bruce says

    May 28, 2017 at 10:56 am

    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?

    Reply
    • DrDan says

      May 28, 2017 at 11:20 am

      Hi Bruce,

      I never cook wrapped in foil so really, I donโ€™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 donโ€™t havenโ€™t had time to get the grill right or donโ€™t have surface and instant read thermometers.

      Hope that helps.

      Dan

  8. Jeannette Paladino says

    May 27, 2017 at 3:59 am

    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.

    Reply
  9. Chris Welch says

    May 12, 2017 at 10:40 am

    I got a 13.90 brisket what's the best way to cook it and how long??

    Reply
    • DrDan says

      May 12, 2017 at 11:33 am

      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

  10. Jay says

    September 30, 2016 at 4:07 pm

    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!

    Reply
  11. Paul says

    September 10, 2016 at 11:04 pm

    You rock! Thank you,

    Reply
    • DrDan says

      September 11, 2016 at 7:33 pm

      Thanks Paul,
      I do love my 70's classic rock
      Dan

  12. Gwen says

    August 13, 2016 at 6:56 pm

    I know this sounds funny but How long do you produce the smoke. Is it during the entire cooking time?

    Reply
    • DrDan says

      August 13, 2016 at 7:38 pm

      You just need some smoke for flavor. 20-30 minutes will do nicely.
      Dan

  13. samantha eaton says

    May 22, 2016 at 8:53 pm

    thanks for the recipe, ill give it a look, im hoping it creates yummy bark!

    Reply
    • samantha eaton says

      May 22, 2016 at 9:41 pm

      Thanks sounds great will give it a shot!

    • DrDan says

      May 22, 2016 at 9:45 pm

      Let me know if you do it... sounds like a good post.

      Dan

    • Samantha says

      May 28, 2016 at 6:01 am

      Prepped and in the fridge for tomorrow so will absolutely let you know- super excited!

    • Samantha says

      May 29, 2016 at 7:54 pm

      Came out absolutely gorgeous!

    • DrDan says

      May 29, 2016 at 7:57 pm

      Excellent, I will pickup a brisket and try it next week. Thanks for doing the first cooking for me...
      Dan

  14. samantha eaton says

    May 22, 2016 at 7:02 pm

    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?

    Reply
    • DrDan says

      May 22, 2016 at 7:25 pm

      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 says

      May 22, 2016 at 8:51 pm

      I should add, I'd like it to have some bark!

    • DrDan says

      May 22, 2016 at 9:03 pm

      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.

  15. Franklin Thompson says

    November 28, 2015 at 10:33 pm

    How large a brisket for various cooking times?

    Reply
    • DrDan says

      November 28, 2015 at 10:50 pm

      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 says

      July 05, 2018 at 5:53 pm

      1.50lbs

  16. Brigitte Nelson says

    May 21, 2015 at 11:55 am

    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.

    Reply
    • DrDan says

      May 21, 2015 at 1:25 pm

      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

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