Smoked Brisket Help...

[Scottyj13]

Hi all,
I'll be at the in-laws this weekend and am expected to BBQ. I have one person who can't eat pork, so I wanted to do a smoked brisket/beef ribs and beer can chicken. The only thing is that I'll be working on a gas grill. :cry:

Does anybody have any tips on how to best prepare the brisket/beef ribs on gas? I've never had the "pleasure" of attempting either of these on gas. Any suggestions for alternatives?

Thanks in advance...
Scott

[jbrink01]

Rub brisket flat liberally with olive oil. Then rub with salt, pepper, brown sugar and chili powder mixture. Leave in fridge overnight.

Make a smoke packet out of foil and wood chips. Place on one side of gas grill. Turn on only that side, low. Smoke brisket on other side of grill 3 - 4 hours. Remove from gas grill. Place uncovered in 225 degree oven until done. Should take about 8 - 9 hours total.

[Scottyj13]

I think this will work, thanks for the help!

[jbrink01]

ps - Garlic is always good too.

[Scottyj13]

ps - Garlic is always good too.


Yep, I always assumed garlic was a given! :wink:

[tony76248]

Rub brisket flat liberally with olive oil. Then rub with salt, pepper, brown sugar and chili powder mixture. Leave in fridge overnight.

Make a smoke packet out of foil and wood chips. Place on one side of gas grill. Turn on only that side, low. Smoke brisket on other side of grill 3 - 4 hours. Remove from gas grill. Place uncovered in 225 degree oven until done. Should take about 8 - 9 hours total.

I would do a brisket roughly this same way. I will let you decide what kind of rub to use, but I would suggest using something you already like. Most BBQ joints sell their rub and I would choose one you have a liking for.

I would leave the brisket on the grill for just a few hours to let the smoke flavors be infused into the brisket. I would also wrap the brisket in foil prior to placing into the oven. I would probably also lower the oven temperature to about 200 because once you do that, you will not have to pay close attention to it until you are ready to eat. This lower temperature will also prevent the brisket from drying out.

Other than that, I would suggest trimming the brisket somewhat to prevent too much grease possibly leaking out of the foil and giving your hosts a smokeshow! That said, place the foiled brisket on a baking tray just to be safe.

I think you will be pleasantly surprised at how good this will turn out. Some of my best briskets have been finished in the oven back when I didn't have capacity to do briskets and ribs at the same time.

[Norcoredneck]

Do tri tip. Can run hotter and quicker on gasser.