We love brisket. And this method for turning your gas grill into a smoker will make one perfectly. Start with a medium brisket, around 3-6 pound, and make sure it has a thick layer of fat on one side to keep the meat moist while it cooks. From there, season with a savory rub, add hardwood chips like hickory into your smoker box and grill over indirect heat low and slow. We do recommend a meat thermometer to check internal temperature, ensuring your brisket is thoroughly cooked through before serving.
- 1 medium brisket (3-6 lbs.)
- ¼ cup paprika
- 3 tbsp. brown sugar
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. oregano
- 2 tbsp. salt
- 1 tbsp. black pepper
- 1 tsp. cumin
- Mix all seasoning together and rub generously into the brisket. Allow seasoned brisket to sit for approximately one hour at room temperature.
- Soak about 6 cups of wood chips for one hour to overnight.
- Prepare your grill for indirect grilling at 250 degrees - on a 3-burner grill, turn one outside burner on, but leave the other two completely off. Fill your smoker box with chips and place over the lit burner, close the grill and let the chips begin to smoke.
- Place brisket with the fatty side up on grill grate, as far away from the lit burner and smoker box as possible. Make sure drip tray is empty, as a lot of fat will render.
- Cover and smoke meat for about 1 ½ hours for every pound of meat. During this time check wood chips about every 45 minutes, adding more as needed to keep a constant smoke level. After about an hour, you can baste with the drippings, once each hour. After about 3 hours, rotate the brisket for even cooking.
- Once internal temperature reaches 195 degrees, you’re ready to remove, let meat rest and serve!