Smoking a brisket in a gas grill is a simple process that just takes time. The rub provides the sweet and spicy (not hot spicy) flavor, and the wood chips help develop the smoky bark that makes BBQ so special.
I will say that if you don’t have an oven thermometer, I would highly recommend one. I have a really nice grill and the thermometer is still crap. It will cost about $10 but will save you a world of frustration when you try to keep the correct temperature.
Gas Grill Smoked Brisket
- 2 lb Apple wood chips
- 2.5 lb. Brisket
- 2 TB Sugar
- 3 TB Brown sugar
- 1 TB Paprika
- 1/2 TB Garlic powder
- 3/4 TB Coriander
- 2 T Chili powder
- 1 T Onion powder
- Bring grill (or smoker) to 250 degrees. I typically light only one section of the grill over medium to low heat. In a tin foil basket, add apple wood chips. In a second tin foil basket, add 1 cup of water. Place both over the burner that is on.
- Combine all the ingredients (other than the brisket) in a small bowl and mix well.
- Pat the brisket dry and cover with the rub completely.
- Place the brisket on the grill, over the burners that are off (indirect heat) and smoke for about 2.5 hours, until the internal temp is about 200 degrees.
- Remove the brisket from the heat and allow to rest of 1 hour.
- Brisket doesn't really shred the way pulled pork would, it's a cut of meat that you will need to slice. So, after the three hours, cut the brisket against the grain and enjoy with your favorite BBQ sauce.