How to Cook a Brisket on a Gas Grill

Learn how easy it is to cook a brisket on your backyard gas grill with these easy to follow step by step photo instructions. You too can enjoy one of the Kings of BBQ at home.
Prep Time2 hrs
Cook Time5 hrs
Total Time7 hrs
Course: Main Course
Cuisine: American
Keyword: BBQ Brisket, Grilled Brisket
Servings: 10
Calories: 595kcal
Author: Dan Mikesell AKA DrDan


  • 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.

  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper


  • I started with a 5 pound point half of a brisket this time.
  • Trim brisket of any large chunks of fat and the fat cap. Don't try to be perfect. Some people don't trim or will leave a 1/4 inch thick layer. Personal choice.
  • Use the rub of your choice or you may use mine. For my rub, 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 225-250 with indirect heat with a drip pan on the 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.
  • You need a method of adding some smoke to your brisket. The method, amount, and duration is up to you. I do about 1 hour of hickory with my built in smoke box. Other methods are reviewed at How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
  • Cook until internal temp of 200-205. About 5 hours total cooking time for me with the 5 pound point.
  • 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.


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. Be sure to wrap and let sit after cooking for 1-2 hours.
  5. You must cut across the grain.
  6. See the writeup about injection, brine, the stall, and Texas crutch.
  7. For serving size, I suggest 6-8 oz. unless you are talking a teenage boy, then double. You also want leftovers.
  8. 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.
  9. Good in refrigerator for 3-4 days and freezer for 3-4 months.
  10. 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 set up instructions if you need help.
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Serving: 8oz. | Calories: 595kcal | Carbohydrates: 7g | Protein: 42g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 154mg | Sodium: 1342mg | Potassium: 676mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 4.3mg