What is the best way to smoke a brisket on a propane grill?

What is the best way to smoke a brisket on a propane grill?

Smoking a brisket on a propane grill can be a bit different from using a dedicated smoker, but it's still possible to achieve delicious results. Here's a step-by-step guide to smoking a brisket on a propane grill by Papa Ken at Maine Grilling Products.

Ingredients and Equipment:

1. Prep the Brisket:

  • Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
  • Apply a generous amount of your favorite dry rub to the brisket. Let it sit in the refrigerator for at least 1-2 hours, or overnight for even better flavor penetration.

2. Preheat the Grill:

  • Ensure your propane grill is clean and in good working order.
  • Fill the smoker box or smoker tube with soaked wood chips. This will create the smoke needed for the brisket.
  • Preheat one side of your grill to a consistent low and slow temperature, ideally around 225-250°F (107-121°C).

3. Set Up the Grill for Indirect Cooking:

  • Place a drip pan filled with water on the side of the grill without direct heat. This will help maintain moisture and stabilize the temperature.

4. Start Smoking:

  • Place the brisket on the grill grates above the drip pan, opposite the side with the lit burners.
  • Close the grill lid and ensure that the temperature stays within the desired range by adjusting the burner controls.

5. Maintain a Steady Temperature:

  • Keep an eye on the grill's temperature, using a built-in thermometer or an external one if necessary. Adjust the burner settings as needed to maintain the target temperature.

6. Add Smoke:

  • Periodically add more soaked wood chips to the smoker box or smoker tube to maintain a consistent smoky flavor. Be careful not to oversmoke; a light, continuous stream of smoke is ideal.

7. Monitor the Brisket:

  • Expect a long cook time, around 1.5 to 2 hours per pound of brisket. So, a 12-pound brisket might take 18-24 hours.
  • Use a meat thermometer to monitor the internal temperature of the brisket. When it reaches around 195-205°F (90-96°C), it's close to being done. The exact temperature can vary depending on your preferred doneness and tenderness.

8. Wrap in Foil:

  • When the brisket reaches the desired internal temperature, wrap it tightly in aluminum foil to help it rest and retain moisture.
  • Place it in a cooler or an insulated container and let it rest for at least 1 hour. This resting period allows the juices to redistribute, resulting in a more tender brisket.

9. Slice and Serve:

  • After resting, carefully unwrap the brisket and slice it against the grain. Serve it with your favorite barbecue sauce or as desired.

Smoking a brisket on a propane grill takes patience and practice, but with the right technique, you can achieve mouthwatering results. Remember that maintaining a steady temperature and monitoring the brisket's internal temperature are key factors in achieving a tender and flavorful end product. Enjoy!  Papa Ken

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.