brisket on a gas grill

[Hornin NYC]

any secrets?

i have a weber 4 burner and I've made some awesome pork loin and ribs and all kinds of stuff but I'd like a slow cooked brisket.

Before ou deluge me, I can't use/have a smoker.

What's the plan?

 

[next2naus]

turn on 2 burners, put the meat on the non turned on side so that you can slow cook. its kind of an fake out on smoking and indirect heat. you could also try burning some woobchips in that bad boy, put them in aluminun pan (less mess)

if folks cook it in the oven there is no reason why you can'y cook it on the grill.

 

[horn4life]

You can buy a little iron box that is designed to be used with a gas grill to place we wood chips in. The MAIN thing is temperature and if you can hold it between 175 and 225 you can get a decent peice of meat done. I would probably rub the living crap out of it to try and seal as best I could the pores in the meat.

Low and Slow.... I might use just one burner. See my post on Quacks regarding first time Brisket BBQ for eveything you would need to know... just adapt for gas.

 

[Hornin NYC]

cool, do the wood chips make a lot of smoke, i can't smoke out my neightbors.

 

[Texas007]

I would turn on eithe one or maybe 2 burners. Put some wood chips in a foil packet and poke holes in the top to let smoke out. Place the packet right on the burner. put brisket on side of grill opposite lit burners. 1 and 1/2 hours per pound fat side up. The wood chips will make enough smoke to flavor you food, but shouldn't make enough to smoke out your neighbors. Yo don't ahve to put too huge a packet on the burners. Probably have to change it out every hour or so. Not the greatest way to do it like you said, but it will get you by in a pinch.

 

[flaco]

It is probably gonna be hard to keep a gas grill at a consistently low temperature. You might could leave a small crack in the lid to let some of the heat out. I probably would wrap it in foil a little sooner than normal too for protection.

A brisket flat might work better. You probably would want to put a grease pan under the thing so next time you won't restart the grease and burn your tofu or whatever you New Yorkers cook up there.

It is kind of cheating but I have tasted good results with finishing the thing in the oven around 275(?) or so. You might would want to add very little liquid smoke (since you're not going to get much smoke flavor on a gas grill) with some water, terriaki or beer or what ever to the roasting pan.