Mastering the Art of a Smoked Brisket on your Gas Grill

For all the grill enthusiasts out there, firing up your gas grill is always a treat. But why not use the upcoming National BBQ Day on May 16 as an excuse to whip up something special like a delicious smoked beef brisket?

Not only does National BBQ Day give you the perfect reason to get your grill going, but it’s also an excellent opportunity to experiment with accessories like the PGS Smoker Tray. These tools can elevate your regular grilling sessions into something extraordinary. Before you start smoking that perfect beef brisket on your gas grill, it’s crucial to focus on preparing the meat just right.

Dry Rub Recipes Worth Trying

Let’s start by saying that dry rub recipes are deeply personal and often passed down through generations. No one knows better than the families who’ve perfected their own rubs. However, if you’re new to this and don’t have access to such family secrets, here are two dry rub styles that might tickle your taste buds.

Cajun Style Dry Rub

If you love the vibrant flavors of the Big Easy, this Cajun rub recipe gives you a chance to bring that zesty flair to your backyard barbecue.

Gather These Ingredients:

• 1 tablespoon of thyme
• 3 tablespoons of coarse black pepper
• 3 teaspoons of cayenne pepper
• 2 teaspoons of sea salt
• 2 tablespoons of paprika
• 3 tablespoons of brown sugar
• 1 tablespoon of dried mustard
• 1 tablespoon ground cumin

Mix all the ingredients in a bowl and apply generously to your brisket. You can also put the brisket in a bag with the rub and shake it well. Let it marinate in the fridge for at least an hour before smoking.

Texas Style Dry Rub

Texas is known for its top-notch beef, and Texans take immense pride in their barbecue. This Lone Star State-inspired rub could be just what your smoked brisket needs.

Gather These Ingredients:

• 2/3 cup of chili powder
• 2/3 cup of golden brown sugar
• 1/3 cup of sea salt
• 1/3 cup of coarse ground black pepper
• 3 tablespoons of ground mustard
• 3 tablespoons of cumin
• 3 tablespoons of garlic powder
• 2 tablespoons of onion powder
• 2 tablespoons of paprika
• 3 teaspoons of cayenne pepper

Combine everything in a bowl and apply liberally to your brisket. Let it sit in the fridge for at least an hour before smoking.

The Art of Smoking Brisket

Smoking a brisket on a gas grill requires patience, skill, and the right equipment. A high-quality gas grill like the PGS Grill from the T, A, or Legacy Series is ideal for this task. The PGS Smoker Tray is particularly useful as it works with both wood chips and liquid. For this recipe, hickory wood chips are recommended, paired with the rubs mentioned earlier. Hickory imparts a robust, natural flavor that pairs beautifully with smoked meats. The PGS Grill also uses advanced ceramic "moon roks," which distribute heat evenly and minimize flare-ups—especially important when using a smoker on a gas grill.

When it comes to trimming, Texas and Louisiana methods vary slightly. Many Texans prefer leaving the brisket untrimmed, while trimming is more common in Louisiana. Prepare your brisket according to your desired flavor profile.

There’s no hard and fast rule about how long it takes to smoke a brisket to perfection. However, here are some essential tips to keep in mind:

• Choose a brisket that provides about half a pound per person.
• Soak two-thirds of the hickory wood chips in water overnight.
• Keep the remaining chips dry.
• Maintain a consistent heat level that produces a steady stream of smoke.
• Add dry chips as needed to enhance the smoke flavor.
• The optimal grill temperature is around 225 degrees Fahrenheit.
• A brisket typically takes about 75 minutes per pound to smoke.
• The internal temperature should reach between 195 and 205 degrees Fahrenheit.
• Use a thermometer to check the center temperature.
• Keep the grill lid closed unless checking the temperature.

Your brisket is ready when it reaches the desired level of doneness. Remember, smoking brisket is more of an art than a science—so embrace the creative process!

Side Dishes to Complement Your Smoked Brisket

No matter which style you choose—Cajun or Texas—you’ll want some great sides to go with your smoked brisket. Classic Southern coleslaw, savory corn pudding, and collard greens are always crowd-pleasers. And don’t forget the classic comfort food: mac and cheese for the kids.

Check out more recipes for inspiration.