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How to Cook a Brisket on a Gas Grill (Yes, It’s Totally Possible)

Let’s be real—most people think you need a fancy offset smoker or pellet grill to make a proper brisket. But here’s the truth: if you’ve got a gas grill and a little patience, you can absolutely smoke a tender, juicy, bark-covered brisket right in your backyard.

 

This guide will walk you through everything from choosing your brisket to slicing it like a pitmaster. Whether it’s your first time or you’ve tried and failed before, you’ll finish this with confidence (and hopefully a full belly).

 

 

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Title

Here's What You'll Need

Main Ingregients

1 whole beef brisket (8-12 lbs, packer cut)

2 tbsp yellow mustard or 2 tbsp olive oil (binder)

½ cup BBQ rub (store bought or homeade)

BBQ Rub (Homeade Option)

2 tbsp kosher salt

2 tbsp coarse black pepper

1 tbsp smoked paprika

1 tbsp garlic powder

1 tsp cayenne pepper (optional)

1 tsp onion powder

Smoking Add-Ons

2 cups wood chips (hickory, oak, or mesquite)

1 cup apple juice or beef broth (for spritzing)

2 cups water or broth (for drip pan if using)

1 cup beef broth (optional)

Tools

Gas Grill with at least 2 burners

Smoker box or foil pouch (for the wood chips)

Meat thermometer (leave-in is best)

Aluminum foil or butcher paper

Tongs, knife, and somewhere to rest that perfect brisket

Alright, deep breath. You’re not just cooking—you're about to embark on a full-on brisket journey. There will be smoke. There will be meat. There will be hours of low-and-slow glory. If you’re missing anything—wood chips, a solid rub, a thermometer, or even a smoker (hey, no judgment) — Brama Lifestyles has you covered. Stock up now and let’s do this right.

Step 1: Trim and Season the Brisket

First, unwrap your brisket and pat it dry with paper towels.

Trim it: You’ll want to leave about ¼ inch of fat on the fat cap. Cut off any large, hard chunks of fat—it won’t render down and just gets in the way.

Binder: Slather on a thin layer of yellow mustard or olive oil. This isn’t for flavor—it just helps the rub stick.

Rub it down: Use a BBQ rub with salt as the base. If you're making your own, try:

1 part kosher salt

1 part black pepper

½ part paprika

½ part garlic powder

Coat it generously and press the rub in with your hands. Then let it rest on the counter for 30–60 minutes while you get the grill going.

Step 2: Set Up Your Gas Grill Like a Smoker

Gas grills weren’t made for smoking—but with a few tweaks, you can fake it beautifully.

Here’s how:

Only light one side of the grill (this is your hot zone).

Place a drip pan with water, beer, or broth on the unlit side (the cool zone). This adds moisture and helps stabilize temp.

Soak your wood chips in water for 30 minutes. Wrap them in a foil pouch with holes poked on top or use a smoker box. Place this directly over the lit burner.

Preheat your grill to around 250°F. Use an external grill thermometer if your built-in one is sketchy (they often are).

Step 3: Smoke the Brisket

Once your grill is stable at 225–250°F and the wood chips are starting to smoke, it’s go time.

Place the brisket fat side up on the cool side of the grill.

Close the lid—and try not to open it too often!

Spritz the brisket with apple juice or broth every 60–90 minutes. This keeps the bark moist and helps color.

Add more soaked wood chips every hour to keep that thin blue smoke rolling.

Preheat your grill to around 250°F. Use an external grill thermometer if your built-in one is sketchy (they often are).

Step 4: Wrap It Up (The Texas Crutch)

At this stage, you’ll likely hit the stall—where the brisket's internal temp plateaus due to evaporative cooling.

When it does, wrap that baby up.

Once that thermometer stops rising the bark should be dark and well formed. When stalling the Brisket should be hovering between 155-170°F for 1.5-3 hours. Were almost there... 

Use butcher paper (best for preserving bark) or heavy-duty foil (best for speed and moisture).

Pour in a little broth if you want extra juiciness.

Seal tightly and place it back on the grill.

Then cook until the internal temp hits 200–205°F. That’s the magic number for pull-apart tender brisket.

Step 5: Let It Rest (Don’t Skip This!)

Once you hit target temp, pull the brisket off the grill. Still wrapped, place it in a cooler or turned-off oven for at least 1 hour (2 is better).

This step lets the juices redistribute, making for a juicy, clean slice.

Step 6: Slice and Serve

Unwrap and take a moment to admire your creation.

Now grab a sharp knife and slice against the grain. Start with the flat (the lean part) and move to the point (fattier and more flavorful).

Serve it up with some pickles, white bread, and your favorite BBQ sauce—or nothing at all. If you did it right, the brisket won’t need help.

Want Better BBQ Tools?

Whether you need a smoker box, meat thermometer, or grill cleaner—we’ve got you covered.

 

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