How to Smoke a Brisket on a Gas Grill

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If you think smoking a brisket is only for the pros with their fancy smokers, think again. You can achieve mouthwatering, tender brisket right in your own backyard on a gas grill.

Don’t let the simplicity of the grill fool you; with the right techniques and a little patience, you’ll be serving up a smoky masterpiece that will have everyone asking for seconds.

So grab your apron, fire up the grill, and get ready to become the ultimate pitmaster with this step-by-step guide to smoking a brisket on a gas grill.

Key Takeaways

  • Look for marbling throughout the brisket for moisture and flavor.
  • Consider the point cut for superior flavor and tenderness.
  • Clean the grill grates thoroughly before starting.
  • Place the brisket directly on the cooking grates, fat side up.

Choosing the Right Brisket

To choose the right brisket for smoking on your gas grill, look for one with a good amount of marbling throughout. Marbling refers to the thin streaks of fat running through the meat, which keeps the brisket moist and adds flavor during smoking. When selecting a brisket, you’ll find different cuts, such as the point cut and the flat cut. The point cut is fattier and has more marbling, making it ideal for smoking. The flat cut is leaner and has less marbling, making it better suited for slicing. Both cuts can be delicious when cooked properly. However, for smoking on your gas grill, it’s recommended to choose the point cut for its superior flavor and tenderness.

Preparing the Gas Grill for Smoking

Make sure you’ve got all the necessary equipment ready before you start setting up the gas grill for smoking. Proper gas grill maintenance is essential to ensure optimal performance and safety.

Before starting, clean the grill grates thoroughly using a wire brush to remove any residue or debris. Check the gas supply and ensure the propane tank is filled.

Next, gather essential smoking accessories such as wood chips or chunks, a smoking box or foil packets, and a reliable meat thermometer. Soak the wood chips in water for at least 30 minutes to prevent them from burning too quickly.

Set up the smoking box or foil packets on the grill’s heat source and preheat the grill to the desired smoking temperature.

With the necessary equipment in place, you’re ready to start smoking your brisket on the gas grill.

Seasoning and Marinating the Brisket

Once you’ve gathered all the necessary ingredients, it’s time to season and marinate your brisket. Follow these steps to ensure a perfectly seasoned and flavorful brisket:

  1. Select the right brisket seasoning: Choose a seasoning blend that complements the natural flavors of beef. Look for a mix that includes salt, black pepper, garlic powder, onion powder, and paprika for a well-rounded flavor profile.

  2. Apply the seasoning generously: Rub the brisket all over with the seasoning blend, making sure to coat every surface. Use your hands to massage the seasoning into the meat, ensuring it adheres well.

  3. Marinate for optimal flavor: Place the seasoned brisket in a resealable plastic bag or a covered container and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to penetrate the meat, resulting in a more flavorful and tender brisket.

Preheating the Gas Grill

When preheating the grill, it’s important to ensure it reaches the desired temperature before adding the seasoned and marinated brisket.

To begin, start by checking the gas grill for any maintenance issues. Make sure the burners are clean and free of debris. Check the fuel level and make sure you have enough propane or natural gas to maintain a consistent temperature throughout the smoking process.

Next, ignite the grill and set it to the desired temperature, usually around 225°F to 250°F. Allow the grill to heat up for at least 15 minutes to ensure it reaches the desired temperature.

During this time, you can prepare the wood chips or chunks for smoking. Soak them in water or your preferred liquid for about 30 minutes before placing them in the grill.

Once the grill has reached the desired temperature, you can add the soaked wood chips or chunks to the grill, close the lid, and let the smoke develop before placing the brisket on the grill grates.

Setting up the Smoker Box or Wood Chips

To get that smoky flavor, it’s essential to properly set up the smoker box or soak the wood chips before adding them to the grill.

Here’s how you can set up the smoker box or prepare the wood chips for smoking on a gas grill:

  1. Soaking Wood Chips:

    • Start by choosing the type of wood chips you want to use. Popular options include hickory, mesquite, apple, and cherry.
    • Place the desired amount of wood chips in a container or bowl.
    • Fill the container with water, making sure the chips are fully submerged.
    • Let the wood chips soak for at least 30 minutes, but ideally 1-2 hours. This will ensure they produce more smoke during the cooking process.
  2. Different types of wood chips to use:

    • Hickory: Imparts a strong, smoky flavor ideal for beef or pork.
    • Mesquite: Provides a bold, intense flavor suitable for red meats.
    • Apple: Offers a mild, fruity smoke that pairs well with poultry or pork.
    • Cherry: Adds a slightly sweet and fruity flavor, great for pork or poultry.

Smoking the Brisket Low and Slow

While smoking the brisket low and slow, it’s important to maintain a consistent temperature to ensure tender and flavorful meat. To achieve this, you need to focus on maintaining consistent smoke and using a water pan for moisture.

When it comes to smoke, you want a steady stream of thin, blue smoke. This indicates that the wood chips or pellets are smoldering and producing a clean smoke. To maintain this consistent smoke, you’ll need to periodically check and replenish your wood chips or pellets as needed.

Additionally, using a water pan is crucial for keeping your brisket moist during the smoking process. The water pan helps to regulate the temperature inside the grill and adds humidity, preventing the meat from drying out. Fill the water pan with hot water before placing it in the grill, and monitor the water level throughout the smoking process, refilling as necessary.

Monitoring the Temperature and Adjusting as Needed

Make sure you keep an eye on the temperature and make adjustments as necessary to ensure your meat cooks evenly and reaches the desired level of doneness. Temperature control is key when smoking a brisket on a gas grill. Here are some tips to help you monitor and adjust the temperature effectively:

  1. Use a reliable meat thermometer to keep track of the internal temperature of the brisket. This will help you determine when it is cooked to perfection.

  2. Adjust the gas grill’s heat settings to maintain a consistent temperature throughout the smoking process. This will ensure that the brisket cooks evenly and retains its moisture.

  3. Consider using a water pan or a heat diffuser to help regulate the temperature and prevent hot spots. These accessories can help create a more controlled and even cooking environment.

Resting and Slicing the Smoked Brisket

Once the smoked brisket has finished cooking, let it rest for at least 15 minutes before slicing to allow the juices to redistribute throughout the meat. This resting time is crucial as it enhances the tenderness and juiciness of the brisket. During the cooking process, the heat causes the juices to move towards the surface of the meat. Resting allows these juices to reabsorb back into the meat, resulting in a more flavorful and moist brisket.

When it comes to slicing the smoked brisket, it is important to use the correct techniques to ensure optimal results. Start by placing the brisket on a cutting board and locate the grain of the meat. The grain runs parallel to the length of the brisket. To maximize tenderness, slice against the grain, which means cutting perpendicular to the grain. Use a sharp slicing knife and make clean, even cuts. Avoid sawing motions that can tear the meat fibers.

Frequently Asked Questions

How Long Does It Take to Smoke a Brisket on a Gas Grill?

To smoke a brisket on a gas grill, cooking time depends on temperature control. Achieve tender, flavorful meat by smoking at a low temperature of 225°F for around 1.5 hours per pound.

Can I Use a Different Type of Wood Chips for Smoking the Brisket?

You’re wondering if you can use different wood chips for smoking brisket. Well, let me tell you, experimenting with various flavors can add a whole new dimension to your meat. But remember, each wood has its own pros and cons.

Should I Trim the Fat off the Brisket Before Smoking It on a Gas Grill?

Should you trim the fat off the brisket before smoking it on a gas grill? It depends on your preference. Leaving the fat on can enhance the flavor and juiciness, but trimming it can lead to a leaner end result.

Can I Smoke Other Meats Along With the Brisket on the Gas Grill?

Yes, you can smoke chicken alongside the brisket on the gas grill. Smoking multiple meats together on a gas grill has benefits such as maximizing the use of grill space and infusing different flavors into each meat.

Is It Necessary to Flip the Brisket While Smoking It on a Gas Grill?

To achieve optimal results when smoking a brisket on a gas grill, it is not necessary to flip it. However, if you prefer a more even cooking or want to experiment with alternative cooking methods, flipping techniques can be employed.


Congratulations! You’ve successfully smoked a mouthwatering brisket on your gas grill. As you slice into the tender, smoky meat, the rich aroma fills the air, transporting you to a world of barbecue perfection.

The hours of careful monitoring and adjusting the temperature have paid off, resulting in a flavorful masterpiece that will impress all your friends and family.

So go ahead, take a bite, and savor the deliciousness that only a perfectly smoked brisket can offer. Your taste buds will thank you!