Beef Brisket Gas Grill Recipes
HOW TO GRILL BRISKET
A basic method for how to grill brisket on a gas grill.
Provided by Foodtastic Mom
Categories Main Course
Time 5h
Number Of Ingredients 9
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.
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
BEEF BRISKET ON THE 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. 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 up to 1 cup of the defatted brisket juices.
BEEF BRISKET - GAS GRILL
Categories Beef
Number Of Ingredients 15
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.
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2019-05-11 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 …
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- 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.
HOW TO COOK A BRISKET ON A GAS GRILL? - OWN THE GRILL
From ownthegrill.com
Author Ricky Foster
- Set yourself some time before you are ready to cook your brisket. About an hour before preparing your gas grill, you need to start seasoning the meat. Grab a rimmed baking sheet and place your brisket cut on top.
- Mix your salt, spices and pepper into a bowl together to create your brisket rub. Next, you need to cover your brisket with the mixture and season all over.
- Following this, you must leave the meat to sit at room temperature for about an hour. This allows the seasoning to penetrate the meat ready for cooking.
- The preparation is not over. Now you will need a source of smoke for flavoring. For this part you can use either wood chips or wood pellets in a smoker tube.
- You can create your own smoker kit by placing the wood chips in a disposable aluminum pan and cover it with foil. We do this by waiting until the chips have soaked, then we drain them and add them to the foil pan.
- While you rest your brisket, set up your gas grill. You want to have a temperature of between 225-250 degrees to get that perfect brisket. This is achievable with a two zone set up, where only one side of your grill’s burners are turned on.
- You want to have your heat and smoking method on one side of the grill and your brisket on the far other side. So, in this sense, light the grill burner to medium on the left side, and place your smoker box on this side.
- A smoker box or kit will be a tray filled with your soaked wood chips. Add 1-2 cups of your dry chips to increase the smoke levels and close your grill.
- You can then place your brisket on the opposite side of the grill away from your smoking wood chips. Cover your grill and wait for the smoke to work its magic.
- Make sure that your brisket is fat side up, since the flow of heat will be coming from the top side of the brisket in a two zone setup. Also, as the juices cook they will drip down and cover your meat in delicious flavors.
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