Last Update: 07/29/07
ONA Recipe Box -- Gas Grilled Brisket
from the Texas Beef Council
With over 60% of grill owners using a gas grill, Liquid Propane (LP) has become the fuel of choice for the majority of today's backyard chefs.
Gas grilling provides many advantages over traditional charcoal grills and smokers. Easy start up and clean up, convenience, year round cooking, and ability to keep a steady temperature with little or no effort makes a gas grill ideal for slow cooking traditional barbecue favorites such as beef brisket.
Here are a few tips that allow you to make a great tasting Texas Style Beef Brisket on your gas grill.
To obtain a smoky flavor, use a mix of mesquite and hickory wood chips in your gas grill. The wood chips can either be placed inside of a special wood chip tray or simply wrapped in foil and placed in the bottom of the grill. For best results soak the chips in water for 15 minutes before placing in grill. Be careful; like any other spice, too much smoke flavor can overpower the meat.
Indirect heat is the best way to cook a brisket. This means that you are going to place the meat on one side of the grill and have the burner underneath the meat turned completely off. The burner on the other side of the grill is going to be turned to cook low and slow.
Place the Brisket fat side up on the side of the grill that is not directly over the heat.
Cook for approximately 2 1/2-3 hours or until the internal meat temperature reaches 140°F.
Remove the brisket from the grill, cover with your favorite BBQ sauce, wrap in foil and return to the grill. Cook for about another 2 1/2-3 hours or until the internal meat temperature is between 200-210°F. Turn the meat so that all sides are closest to the hot side of the grill for even periods during cooking.
Remove the meat from the fire and let rest still wrapped in foil for about an hour. Unwrap and slice perpendicular to the grain. Properly slicing the brisket makes the meat tender.
For a true barbecue experience serve with white bread, pickles and onions.