Brisket on Gas Grill?

tookeymonster · Joined: 04 Jul 2012 Posts: 2

Before I get kicked off this sight for this question on my first thread. We have a Stage 2 fire ban that has a $1000 fine and up to 6 months in jail if broken. That clearly states no charcoal or wood grills. Gas only with no wood chips, you have to be able to shut it off immediately.

I have people coming over expecting to have good TX style brisket...Not too many people know how to smoke a good one here in the Denver area from what I have been told by many people.

Can it be done in a gas grill?
I could probably turn on the back burner and put up a tin foil shield and move the brisket to the front.

By the way the only reason I still have my gas grill is to keep stuff warm when cooking for a lot of people, also to store stuff for my smoker.

zacsteady · Newbie Joined: 26 Apr 2011 Posts: 73 Location: Seattle, WA

Well since your not actually smoking anything I would suggest just doing it in the oven. If your not going to use wood charcoal or chips there is no point in using the gass grill. I would season as you normally would place on a rack like a turkey with a pan underneath for the drippings set whatever your desired cook temp is and run it. The smoke adds flavor of course but the cooking temp will be consistant in the oven you just won't have the smoke flavor obviously. My 2cents...
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Oregon smoker · Posted: Jul 04 2012 Post subject:

Use some Tenderquick and cook it in the oven. The TQ will give the smoke ring effect and then just offer some sauces on the side.
Or i would just cheat and have 2 5gal buckets at the ready and make a few pouches of chips to use throughout the cook. Shocked

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BriGreentea · Posted: Jul 05 2012 Post subject:

A state ban on bbq?! Sad

That blows.

Use a roaster pan in the oven or crock pot if it can fit.
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thsmoker · BBQ Fan Joined: 05 Nov 2008 Posts: 322 Location: NC

Suggest the oven at the lower temp. I did 4 hour ribs slow on my grill once. Went thru a lot of propane and caused a grease fire. Have four burners, so put the ribs in the middle with only the outside burners on low. Then decided to turn the middle ones on the finish high heat. Ignited the grease that was accumulating and caused a nasty fire. The brisket is going to be longer and there will be more grease. Sounds like you dont have a real good choice. Good luck.

Dr. Strangelove · Posted: Jul 05 2012 Post subject:

Don't bother with the grill...
As stated before, you might as well sell your soul and use the oven...save the propane.

I've done them in the oven(not gonna fire up the cooker @-10) and they've come out good...albeit not "smoked".

Here's MY take...

Season your brisket as usual
But it in the oven @250 until your internal temp reaches 195.
Turn the broiler on high and "burn" both sides...and on the "top" add a little sauce and toast it again. Don't burn the sauce...just let it bubble a little.
Foil for one hour to rest, then slice and serve...

Not traditional, but it works in a pinch.
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phil c · Posted: Jul 05 2012 Post subject:

I did one on my gasser once, it turned out OK. Mines a 6 burner Brinkman I just left the 2 outside burners on real low,
temp stayed about 275. I did have a foil pouch of sawdust and small chips in with it. Took about 12 hrs, dont know how much gas I used But I changed out the old tank about 4 hrs in.
The pouch of chip seemed to last about as long as the first tank. never did smoke much but you could smell it (just in case the fire police come by)
Not near as good as a stick burner but it was OK. Good Luck.
Like Oregon Smoker said keep a couple 5 gal buckets of water handy.

KAKid · Posted: Jul 06 2012 Post subject:

My short (and late) answer is SURE. Not much difference than using an indoor gas oven, you'll still need a drip pan for the grease. There's just something serene about outdoor cooking while enjoying your beverage of choice with friends. Very Happy

I make no excuses for having/using a gas grill...it's just another tool in my cooking arsenal. Cool

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zysmith · Posted: Jul 06 2012 Post subject:

And as long as you are not using real smoke, rub with a dollop of Liquid Smoke for flavor.
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patruns · Posted: Jul 06 2012 Post subject:

If you can't even use chips I don't see the point. Do it in the oven. Maybe spritz it once in a while with a combination of apple juice and liquid smoke.... Rolling Eyes

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Jarhead · Posted: Jul 06 2012 Post subject:

Swamp Water time. Laughing

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Oregon smoker · Posted: Jul 06 2012 Post subject:

Manana · Posted: Jul 06 2012 Post subject:

In the oven with maybe some smoked paprika on it with your other spices?

I'm not a big fan of liquid smoke but then again I haven't used it much.
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Hell Fire Grill · Posted: Jul 06 2012 Post subject:

OVEN.....................LIQUID SMOKE!!! WTF is going on around here this is a BBQ forum not the cooking with Giada show?

We got two new LIARS on the list. Check it out.

ICDEDTURKES · BBQ Fan Joined: 23 Jun 2011 Posts: 123

Never used um but I cannot see them giving you a ticket for this..

http://www.flavorwood.org/

roxy · Posted: Jul 06 2012 Post subject:

roxy · Posted: Jul 06 2012 Post subject:

Oregon smoker · Posted: Jul 06 2012 Post subject:

zysmith · Posted: Jul 06 2012 Post subject:

This topic just took a hard right turn.
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Dr. Strangelove · Posted: Jul 07 2012 Post subject:

Liquid smoke???
Why not just throw a tablespoon of MSG on there for good measure?Lol!

There's no need in trying to get a smoke flavor without well...SMOKE.

Your brisket is an entirely different animal than one cooked over wood...not saying it won't be good, but it CANNOT be the same no matter what.

You're better off not trying to get the same flavor...you'll end up bitterly(especially using LS)disappointed.
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