Easy brisket for my dad to grill (on gas)

[SmokingUPnorth]

So yesterday I got a text from my mom asking if I could tell her how to cook a brisket. My dad doesn't smoke anything and I'm about 4500 miles away so I'm no help there. Ive only done one brisket anyway. But do you guys have any easy foolproof instructions for cooking a 3 1/2lb brisket on a gas (I assume) grill I can let my parents know. As far as rub, cook time and temp. I know low and usually but I don't think that they will want to go that route I think they are looking for a simple way to cook it (I know wrong meat for that) but any help is appreciated.

 

[SmokingUPnorth]

also it's a flat cut from cosco. would jeffs original rub be any good on it? I think his texas rub might be a little too much for them

 

[smokin peachey]

I like SPOG (salt, pepper, onion and garlic powder) on my brisket. Tell them to try 275-300 degrees F. Best wishes.

 

[Texan4ut]

I use coarse salt and pepper about a 1/2 cup each then Tbls paprika and rub liberally on the out side. Get grill to about 275 and put it on opposite the fire. Cook till meat thermometer hits 165 then wrap in foil cook to about 185.

 

[SmokingUPnorth]

Thanks guys. It is a gas grill. I was so disappointed when my mom told me haha. I assume it won’t get that bark that it would from charcoal.

 

[smokin peachey]

I think you can get a wood chip box for a gas grill that would add some smoke

 

[gmc2003]

It's easier if your burners go front to back instead of side to side. If you have three burners then keep two off - the middle on and one of the outside ones. Place the brisket in a disposable pan and add some liquid. I use beef broth, and set the disposable pan on the grate as far away from the lit burner as possible. Cook until it hits the stall and then wrap the top of the pan with foil until it breaks the stall. Once the stall has been broken remove the foil wrap from the top of the pan and finish cooking. For smoke add chips to a piece of tinfoil and set on top of the lit burner. Replenish as necessary. Not the best way to do it, but it will work. I also like to use a small rack inside the disposable pan to keep the meat out of the liquid. My preference but not needed.

Chris