Beef Brisket On The Gas Grill Recipe

Name: Beef Brisket On The Gas Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Chili Rub; 4 tablespoons paprika; 3 tablespoons course ground black pepper; 2 tablespoons chili powder; 2 tablespoons ground cumin; 2 tablespoons dark brown sugar; 2 tablespoons table salt; 1 tablespoon ground oregano; 1 tablespoon granulated sugar; 1 tablespoon ground white pepper; 2 teaspoons cayenne pepper; Brisket:; 1 whole beef brisket (point and flat cut together), 9 to 11 pounds, fat trimmed to 1/4-inch thickness; 2 cups wood chips; 3 cups barbecue sauce (store-bought if preferred)

Servings: persons

Spicy Chili Rub
4 tablespoons paprika
3 tablespoons course ground black pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
Brisket:
1 whole beef brisket (point and flat cut together), 9 to 11 pounds, fat trimmed to 1/4-inch thickness
2 cups wood chips
3 cups barbecue sauce (store-bought if preferred)

1
1. For Spicy Chili Rub: Mix all ingredients in small bowl.
2
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
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
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
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.
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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.
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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.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Spicy Chili Rub, 4 tablespoons paprika, 3 tablespoons course ground black pepper, 2 tablespoons chili powder, and more.

Yes, Beef Brisket On The Gas Grill falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Brisket On The Gas Grill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions