The BEST Recipe for Barbecue Brisket {using a gas grill} (2024)

FAQs

How do you keep brisket moist on the grill? ›

Water: if you want to increase humidity, slow the cooking process to build more smoke flavor, or just want to keep the meat moist, you can just spritz with 100% water.

Cook for 3 to 4 hours, checking for any chips left in the box. Add more as needed. When the internal temperature of the meat reaches 160°F, cover the meat with the lid of the Presto BBQ or a sheet of aluminum foil. Continue cooking for another 4 hours or until the meat thermometer reads 100°C (205°F).

Sear brisket directly over medium coals or near a hot fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound. Slow cook at a low temperature of 250 ˚F.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Long, slow cooking. You cannot rush it. Fast high heat dries the meat out and you end up with tough beef. Low and slow.

Grill/Roast 5-8 hours, depending on the size of the brisket, or until meat thermometer registers 185°-190°F in the thickest part. I like to wrap the brisket in two layers of heavy-duty foil when it reaches about 170°F. That way, the brisket steams and tenderizes even more as it finishes cooking.

Typically, a brisket is cooked low and slow, often at temperatures between 225°F and 250°F (107°C to 121°C). This allows the meat to spend hours in the heat, allowing the fibers to relax and the fats to render.

Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket. Begin by searing it in a large pan or browning it in the oven.

Monitor Temperature: Cook the brisket until it reaches the stall phase, typically around 160-170°F (71-77°C). Wrap the Brisket: Remove the brisket from the heat source and wrap it tightly in butcher paper. Make sure to create a secure seal to prevent moisture from escaping.

How to season a brisket? ›

To season your brisket for smoking and for Brisket Burnt Ends, simply rub generously with kosher salt, black pepper, and optional garlic powder. Place the seasoned brisket into the fridge and allow it to dry brine overnight. Now, it's time to cook!

Spray the brisket on both sides with water to make the surface wet. Add half of the wood chunks to the barbecue. When smoke appears, place the brisket, fat side down, on the top cooking grate, close the lid, and cook over indirect, very low heat until it has a nice dark crust on the surface, i.e. for about 4 hours.

For gas: Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205 degrees, 10-12 hours total.

Grill/Roast 5-8 hours, depending on the size of the brisket, or until meat thermometer registers 185°-190°F in the thickest part. I like to wrap the brisket in two layers of heavy-duty foil when it reaches about 170°F. That way, the brisket steams and tenderizes even more as it finishes cooking.

Brisket Flipping

Pro: By flipping the brisket over every few hours (typically two) and basting, you get the best of both worlds. The added bonus is that the side turned away from the heat will have a chance to rest and reabsorb some moisture.