Beginner's Guide: Smoking Brisket on a Propane Grill

This beginner's guide demonstrates how to achieve delicious smoked brisket using a readily available propane grill, bypassing the need for a dedicated smoker. We'll walk you through a detailed, step-by-step process, perfect for those new to smoking meats. Learn how to create smoky flavor using wood chips in foil packets, maintain consistent low and slow cooking temperatures, and manage the inevitable temperature stall. This method utilizes readily accessible tools and techniques to produce surprisingly tender and flavorful results.From marinating the brisket to the final resting period, this guide covers every aspect, including using a spritzing solution to maintain moisture and prevent drying, and monitoring internal temperature for optimal doneness. Even with the challenges of a temperature stall, we offer a practical solution to ensure your brisket reaches the perfect internal temperature. Get ready to impress your friends and family with a perfectly smoked brisket, all cooked on your propane grill!

Pros And Cons

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Preparing the Brisket and Smoking Setup

I started with a four-pound brisket that had been marinating for 24 hours in a blend of spices and herbs, including salt. The key to this method is using wood chips in aluminum foil packets to create smoke on a propane grill, a more accessible option than dedicated smokers. I prepared six packets to ensure consistent smoke throughout the long cooking process.

My setup included the wood chip packets on the grill's burner, aluminum pans with water to catch drippings and add moisture, and the brisket itself positioned indirectly over the heat source. The water pan helps maintain moisture and creates steam. Early morning is ideal for starting this lengthy cooking process, allowing ample time for low and slow smoking.

The Low and Slow Smoking Process

The brisket was placed on the grill with the heat set super low, allowing for a slow, even cook. The wood chips were placed directly on the heat source to produce consistent smoke. I monitored the smoke and adjusted the temperature as needed, ensuring it remained low to prevent burning the wood and the brisket. The entire process, from start to finish, would take approximately 8 to 10 hours of cooking plus a couple of hours of resting time.

I used a spritz bottle with a mixture of water, apple juice, and herbs and spices to maintain moisture and add flavor. Regular spritzing, especially on thinner parts, helps prevent drying out. This method allows you to effectively smoke brisket even on a gas grill, defying common misconceptions.

Monitoring and Adjusting the Cook

After about an hour, I checked the brisket. There was some shrinkage, but the overall structure looked good. I continued monitoring the temperature and added fresh wood chip packets when needed, keeping a close eye on the internal temperature. It's essential to maintain a relatively constant temperature (around 225°F) throughout the process for consistent smoking.

At the three-hour mark, fresh wood packs were added to keep the smoke going. The brisket was spritzed again, focusing on areas that might dry out faster. I rotated and monitored the brisket, checking for a desirable bark, ensuring even cooking, and adjusting the gas grill temperature as needed. The jiggly texture of the meat was an indication of its readiness.

Wrapping and Finishing the Brisket

At the seven-hour mark, the brisket reached around 140°F internally. This was the perfect time to wrap it in butcher paper to retain moisture and accelerate the cooking process. The beautiful bark had formed, and the meat had shrunk noticeably.

After wrapping, the brisket continued cooking until it reached an internal temperature of approximately 165°F. I then encountered a temperature stall where the internal temperature stopped rising. To finish cooking, the brisket was transferred to an oven to ensure it reached the desired internal temperature.

Resting and Serving the Smoked Brisket

Once the brisket reached 165°F (after a lengthy cook on the grill and a final stage in the oven), it was taken off the heat and allowed to rest for two hours in a cooler. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product.

After two hours of resting, the brisket was sliced, revealing juicy, tender meat with a delicious bark. The rendering of the fat created a beautifully moist texture, and the smoke flavor permeated the meat. The end result was a stunning and delicious smoked brisket.

Conclusion: Smoking Brisket on a Propane Grill

Smoking a brisket on a propane grill using this wood chip method is surprisingly effective and yields a delicious result. While it's a long process (approximately 12 hours total), the low and slow approach combined with regular spritzing and careful temperature management produces beautifully smoked brisket.

Although temperature stalling can occur, transferring the brisket to the oven for the final stage can be a solution. This method is more accessible for those without dedicated smokers and provides a great way to experiment with smoking techniques at home. The final result was a juicy, flavorful brisket with a perfect bark - a testament to the efficacy of this method.