Brisket on a Gas Grill (Low and Slow BBQ)
Make tender brisket on a gas grill using indirect heat, wood smoke, and a simple dry rub. Beginner-friendly, low-and-slow BBQ beef brisket with great bark.
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Ingredients
Method
Use a half or whole brisket and rub of your choice.
(Optional) Trim large chunks of fat and the fat cap. Some leave it untrimmed or at ¼ inch thick — it’s a personal choice.
Use the rub of your choice, or you may use mine. For my rub, mix ¼ cup each of brown sugar and paprika. Add 2 tablespoons each of kosher salt and black pepper and mix well.
Coat all sides of the brisket heavily with rub. If time allows, wrap in plastic and refrigerate for a few hours or overnight. Remove from the fridge about 1 hour before cooking.
While the brisket is resting, set up the grill for a steady temperature of about 225°–250°F with indirect heat, a drip pan on the indirect side, and a way to create smoke (optional).
Place the brisket on the indirect side, over the drip pan.
Add smoke (optional): Use a smoker box or foil packet for 1–2 hours of wood smoke using hickory, mesquite, or fruit woods.
Cook to an internal temperature of 200°–205°F, approximately 6 hours, for a 5-pound brisket.
Remove from the grill, wrap in foil and towels, and rest 1–2 hours.
Remove any fat layer, then cut the meat thinly across the grain or chop it to serve.