The BEST Recipe for Barbecue Brisket {using a gas grill} (2024)

FAQs

How do you keep brisket moist on the grill? ›

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Sear brisket directly over medium coals or near a hot fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound. Slow cook at a low temperature of 250 ˚F.

Season liberally with salt and pepper or brisket rub. Put brisket on the grill at 225 °F. Smoke for 6 hours until internal temperature is 160 °F.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Brisket Flipping

Pro: By flipping the brisket over every few hours (typically two) and basting, you get the best of both worlds. The added bonus is that the side turned away from the heat will have a chance to rest and reabsorb some moisture.

After the first three hours of cooking the brisket directly on the grill, spritz it down generously with the apple juice and apple cider mixture. This spritz not only helps to keep the meat moist, it helps create that delicious, smoky bark.

Place the brisket fat side down in the pan and cover it with foil to allow it to continue cooking while the steam inside the pan tenderizes it. If you have a digital probe meat thermometer, be sure to place it in the brisket just before you cover it with foil so you can know what's going on in the pan temperature wise.

Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket. Begin by searing it in a large pan or browning it in the oven.

No need. BBQ is cooked slowly enough that the heat is more or less even all around the meat. So no need to flip. You typically would not flip a big roast cooked at a much higher temp in the oven, so why flip a brisket that is cooked even more slowly.

Now, keep grilling the brisket till it becomes very soft and tender. Using an instant-read thermometer, check the temperature of the meat at its thickest part, and you should only stop cooking the meat when the thermometer reads between 195 and 205 degrees.

Do you let brisket rest in foil? ›

Pitmaster Insights and Tips

Patience is key; allowing the meat to rest enables the juices to redistribute, resulting in a moister and more flavorful end product. Some pitmasters recommend wrapping the rested brisket in foil or butcher paper and placing it in an insulated container or cooler to maintain warmth.

Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.

Luckily for you, it's possible to smoke on gas grills as all you need is a smoker box, some wood chips/wood chunks, and an hour or so of your time. In this article, we will be guiding you on how to use a smoker box and the preparation required before smoking.