How to Smoke On a Gas Grill


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how to smoke brisket

It took me a while to realise that our gas grill that we use for the everyday grilling of steaks, vegetables, and fish, can be transformed into a faux gas smoker. In our particular model, there is a special slot in which one can add wood chips in order to induce smoke, this was a bloody revelation! Find out some of my quick tips below then I will dive into how you how to smoke on a gas grill.

Some Quick Tips For Smoking Meat on a Gas Grill

      • Make sure you soak the wood chips you are going use in water. If you don’t do this they won’t smoke.

     

      • Add more wood chips every 30 minutes to ensure the smoke is consistent and constant.

     

      • If you do decide to use the dry rub method, ensure that you let it sit for 24 hours.

     

      • Decide whether you will use the Texas Crutch Method or not before starting your cook.

     

      • Aim to keep the temperature between 220 and 255 degrees

     

      • It can be difficult to get a smoke ring using this method but we have managed a few times.

     

      • Try using the indirect heat method, this can be done by turning on the placing your brisket in middle of your grill and only turn on left and right-hand sides of your grill.

     

 

How to Smoke a Brisket on a Gas Grill

how to smoke on a gas grill
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Dry-Rubbed Smoked Beef Brisket

Servings 4
Author Charlie

Ingredients

  • 2-3 bags worth of mixed wood-chips for smoking
  • 1- 2 litres of water
  • 5-10 lb beef brisket
  • .5  cup of brown sugar
  • 10 cloves of garlic
  • 1/4 cup of salt
  • 1/4 cup of black pepper
  • 1/4 cup of granulated garlic
  • 1/3 cup of paprika
  • 1/3 cup of dry mustard
  • 4 tablespoons of dried thyme
  • 4 tablespoons of ground Cayenne red pepper powder
  • 2 tablespoons of ground all-spice powder

Instructions

  1. Combine all the dry ingredients in a bowl, once you have given them a good stir, feel free to include more or less of your favourite spices. Next, use all the dry rub to cover the brisket and give it a good rub, you want a thick layer on the brisket. Seal the brisket in a large container and let it sit in the refrigerator for a minimum of 6 hours.
  2. The day you want to cook the meat ensure you have plenty of propane and that you have soaked your wood chips
  3. Make sure you place a drip pan under the grill grates, the last thing you want is a flare up!
  4. Fill your smoke draw with the smoked wood chips.
  5. Here we will use the indirect heat method, turn on your left and right burners on and place your meat in the middle of the two, you don’t want any direct heat. Close the lid and let that puppy smoke away at this point!
  6. You will want to allow one hour per pound of meat. So don’t be fooled if it starts to look finished before that, you want to ensure that the internal temperature is between 190 to 200 degrees.
  7. Remember to add more wood chips to your smoke draw every 30 minutes.
  8. Place a tray under the grill grates in order to collect the beef drippings. Turn on your indirect burners to medium-heat (we do not want any heat from the grill directly under the beef brisket) and get the smoke brewing. Place your meat on the grill, close the lid, and let the puppy smoke up the beef brisket.
  9. Make sure you allow the brisket to rest for at least 20 – 25 minutes before cutting it. This will allow the tasty juices to settle. After this time do what you please with this delicious hunk of meat.

 

Final Thoughts

Who would have thought?! That little tray could turn your gas grills to gas smokers. I love a good a multi-functioning product especially a grill. Since I shared this little secret with you I also let you in on my favourite recipe! The family and I absolutely love brisket tacos with guacamole and feta or smoked turkey.

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