I hope you are lucky enough to have a smoker, it has to be easier than smoking on a grill. It is good to know that you can do it on a gas grill if you would like to though. I don't proclaim to be a grill queen but can tell you this was my first time doing it and it was "fabulous!"
Tip
As with all things start with the very best ingredients. We have a wonderful butcher who has grass fed Angus beef that is out of this world. It can mean the difference between okay and excellent taste!
Ingredients
1 Beef Brisket
Take out of refrigerator, let stand at room temp for at least an hour.
olive oil
Pink Butcher Paper
I didn't have any of this so I used thick white butchers paper
Grill Drip Pan
Smoker Wood Aluminum Pouch
Hickory or Oak Wood Chips
Heavy Duty Aluminum Foil
Smoker Pouch video here to show how.
Rub
1/4 cup packed brown sugar
1/4 cup paprika
2 Tbs. salt
2 Tbs. black pepper
Soak about two huge handfuls of wood chips in water for an hour
Take a piece of aluminum foil large enough to hold your wood chips rather flatly. Place the chips inside the foil and fold over all edges tightly and flat. Poke a few holes on both sides. (I used my thermometer end)
Place the foil pack underneath and to the side where a grill wood chip would be if you had one.
Place the grill drip pan underneath the grill grate where the brisket will be placed.
I guess if you didn't want to make a wood chip pouch you could use liquid smoke but it isn't the same.
Instructions
Wash and pat dry the brisket, trim the thick part of fat leaving 1/4 inch for flavor, sprinkle and rub a little olive oil on all sides.
Mix your Rub together and rub liberally onto your brisket.
Place brisket over unlit grill burners
I have four burners so I turned the two burners on the left only the two burners on the right were off.
Preheat gas grill to 250F
You will have to check to see how your temp is holding turning down or even turning off one of those burners to keep constant correct temp.
This is an estimate but I think it will take 1 1/2 hours per pound to cook. I checked mine and turned after about 2 1/2 hours.
I know it is hard but do not open grill any more than you have to, you don't want to let the heat out.
After about 5 hours check internal temperature. You will want it to get to 165F then wrap with butcher paper tightly so heat won't escape. Return to grill and cook until internal temperature is 195F. Remove from grill and let sit for at least an hour before opening and cutting brisket.
My brisket was pretty large so it took 11 hours total. I cheated because I grew tired of going outside to check temperature. at 8 hours into cooking I took off of the grill and placed into my oven which has a thermometer to insert and it took another 3 hours. I have to say it didn't hurt one bit. The flavor was out of this world! I said "Oh my gosh! Man that's good!" I didn't want to wait on Chuck to get home from work to eat, but I did.
It is best to eat after resting. You will enjoy it for sure when it cools down to 140F.
I sure did enjoy smoking this brisket on the gas grill, now maybe one day I'll do it on a charcoal with the wood chips. You know that would be absolutely out of this world.
Enjoy!
Never Miss a Recipe
Connect with me on Social Media below:
All Recipes Shared Here Are For Personal Use Only. It is Prohibited to Use Any Recipe For Any Publication Without Written Consent From : Dolly is Cooking http://www.dollyiscooking.com/