Smoking a Brisket on a Gas Grill

Smoking a brisket on a gas grill may seem challenging, but with the right technique, you can achieve that deep, smoky flavor reminiscent of traditional smoked barbecue. If you don’t have a smoker, we’ll explain how to cook a brisket on a grill that’s just as tasty and tender as one cooked in a smoker. You’ll learn the secrets to re-creating that smoky flavor using Reynolds Wrap^® Heavy Duty Foil using the Texas Crutch method and even a clever time-saving hack so you don’t have to hover over a hot grill all day. 

CHOOSING THE RIGHT BRISKET CUT 

When selecting a brisket, it’s important to look for a cut with a good balance of fat and lean meat. This balance will help keep the brisket moist and packed with flavor during the low and slow cooking process. 

POINT CUT VS FLAT CUT BRISKET 

Brisket comes in two primary cuts: the point cut and the flat cut. 

• Point cut: The point cut is smaller and tapers to a point at one end. This brisket cut tends to have more fat and marbling, which is ideal for smoked barbecue brisket. Smoking a brisket point offers a richer flavor and a more tender texture.¹ 
• Flat cut: On the flip side, the flat cut is bigger and looks like a thick rectangle. It has less fat and is more even in thickness, which can make it easier to cook evenly. Smoking a brisket flat cut is ideal for slicing and sandwiches.¹ 

The entire brisket, sometimes called a packer cut, includes both cuts. Traditionally, a smoked Texas-style brisket uses the whole brisket.¹ 

HOW TO PREPARE A BRISKET FOR SMOKING 

Preparing a brisket for smoking involves several important steps to make sure you get the best results. 

1. Trim the excess fat from the brisket, leaving about a quarter inch of fat to help keep the meat moist during the smoking process. 
2. Season the brisket generously with your favorite spices and rubs. Common choices include salt, pepper, garlic powder, and paprika, but feel free to get creative according to your taste preferences. 
3. After seasoning, let the brisket rest at room temperature for about an hour. This allows the seasonings to penetrate the meat and brings the brisket closer to room temperature, which helps it cook more evenly.² 

Remember, when smoking a brisket, maintaining a consistent temperature and giving the meat plenty of time to absorb the smoky flavors are vital to achieving a perfectly smoked brisket. Be sure to have plenty of gas on hand and preheat your grill.

The Texas Crutch method, popular among barbecue enthusiasts, involves wrapping a brisket in foil partway through cooking. This method speeds up the cooking process and helps the brisket retain its juices, producing tender and moist meat. Here’s a step-by-step guide to help you master how to grill a brisket on a gas grill using the low and slow Texas Crutch method. 

Step 1: Prepare your grill and aluminum foil wood chip packet as directed above. 

Step 2: Prepare the full brisket (12 to 14 lbs), trim and season with salt and pepper (or use your favorites), then rest your meat for 1 hour. Preheat your grill to 225°F–250°F. 

Step 3: Place the brisket directly on the grill grates, fatty side up, with the pointed end facing the heat source. Close the grill lid and smoke for 6 to 8 hours, until it reaches an internal temperature of 165°F using a meat thermometer. 

• Resist the temptation to check the grill constantly. This will make it hard to keep the smoke and temperature steady. 
• However, if you notice your smoke decreasing, check your wood chips. You may need to add a few unsoaked wood chips to your foil packet to help it along. Use heat-resistant insulated rubber grilling gloves to carefully open the packet and add wood chips. 
• BBQ experts suggest flipping your brisket every 1 to 2 hours to prevent the underside from drying out. Avoid using a fork, as you’ll lose all the tasty juices. It’s best to use heat-resistant insulated rubber grilling gloves to flip it by hand.² 

Step 4: On a large work surface, roll out a big piece of Reynolds Wrap^® Pitmasters Choice Foil or Reynolds Wrap^® Heavy Duty Foil and center your brisket in the middle. Wrap the brisket tightly to, create a seal and prevent leakage. Return the foil-wrapped brisket to the grill. 

Step 5: Continue to smoke the wrapped brisket, maintaining a constant 225°F–250°F grill temperature. Once the brisket reaches an internal temperature of 202°F (about 5 to 8 hours), it’s ready to be removed from the grill. If you desire a crispier bark, remove the foil about 30 minutes before the cooking time is done. 

Tip: Total cooking time for brisket is about 1 to 1 ½ hours per pound at a grill temperature of 225°F–250°F. 

Step 6: Remove the brisket and wrap it in a fresh sheet of Reynolds Wrap^® Heavy Duty Foil or Reynolds Kitchens^® Pink Butcher Paper. Place the meat on a cutting board and allow it to rest for 1 hour before slicing. Resting a brisket is essential for tender, juicy meat as it allows moisture to settle after cooking.⁴ 

Step 7: Remove the wrap or paper. Using a sharp knife, slice both the point and the flat against the grain and serve immediately.

When cooking brisket, the choice between butcher paper and aluminum foil comes down to the wrap’s benefits and properties for grill and smoker use. Wrapping a brisket in foil is highly recommended if you’re grilling. Foil is excellent for retaining moisture and cooking the brisket evenly by capturing the heat, making it the best option for the high-intensity environment and open flames of a grill. It can also be used in a smoker. 

On the other hand, Reynolds Kitchens^® Pink Butcher Paper is best suited for smokers. Wrapping brisket in butcher paper lets the meat absorb the delicious smoky flavors while preventing it from getting too charred. The result? A perfectly flavored brisket that’s not soggy. While butcher paper can be used in a smoker, it should never be used on a grill or over any direct heat source or an open flame, as it can catch fire.

HOW LONG SHOULD YOU SMOKE A BRISKET? 

As a general guide, consider 1 to 1 ½ hours per pound of brisket at a steady temperature range of 225°F to 250°F. Barbecue enthusiasts recommend the low and slow approach, about 12 to 16 hours for a brisket weighing 12 to 14 pounds. According to USDA guidelines, brisket is safe to consume once it reaches an internal temperature of 145°F. However, for that melt-in-your-mouth texture and optimal taste, the ideal doneness is when the internal temperature hits 202°F to 205°F.^{2, 3} 

DO YOU HAVE TO WRAP A BRISKET? 

No, you don’t need to wrap a brisket, but doing so can help keep the meat juicy by retaining moisture and speeding up the cooking time. 

WHEN SHOULD YOU WRAP A BRISKET? 

When your brisket reaches the stall, its internal temperature plateaus and stops rising. This usually occurs when it reaches around 150°F to 170°F. At this point, wrapping the brisket in aluminum foil can help retain heat and moisture, speeding up the cooking process and making the meat tender and juicy. It’s a helpful method to manage cooking time without sacrificing the quality of the brisket. 

CAN YOU SMOKE MEAT ON A GAS GRILL? 

Yes, it’s possible to smoke meat on a gas grill by transforming it into a smoker. Simply place a foil packet filled with soaked wood chips on the grill to infuse your meat with that classic smoky flavor. Follow the directions for the classic Texas Crutch method or the easy shortcut method, where you smoke the meat partway on the grill and finish it in the oven.

Resources: 

¹Thompson, A. (2023, March 27). Brisket Flat Cut vs. Point Cut: What’s the Difference? Food Network. 

²(2013, June 28). How to Make Texas-Style Smoked Brisket in a Gas Grill. Bon Appetit. 

³Mikesell, D. (2024, May 8). How to Cook a Brisket on a Gas Grill. 101 Cooking for Two. 

⁴Ephanov, N. (2024, May 10). How Long Should You Let Beef Brisket Rest? TastingTable.