There is nothing quite like a beef brisket that has been slowly smoked over a wood fire. But there is something close to it that can be easily made on your gas grill. A couple of clever ingredients (like smoked sea salt and smoked paprika) will give you that great smoky taste without the hassle of a wood or charcoal fire. You will still need to cook the beef brisket for several hours; there is no way around that. But your involvement during that time will be minimal.
Ingredients
1 whole beef brisket, about 5 pounds
2 tablespoons of smoked sea salt (this can be found online if your local market doesn't carry it)
2 tablespoons of smoked paprika
1 tablespoon of ground cumin
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1/2 teaspoon of ground cayenne pepper
Directions
Combine the smoked sea salt, smoked paprika, cumin, oregano, thyme, rosemary and cayenne pepper. Mix until everything is very well combined. Rub this dry spice mix all over the beef brisket, massaging it deeply into the meat. You could immediately start the cooking process at this point, but the beef brisket will be infused with more flavor if you put it into a leak-proof bag and let it rest in your refrigerator with the spices on it for 24 to 48 hours. This will also make the beef brisket more tender. Either way, you should allow the brisket to sit at room temperature for 30 minutes before starting the cooking process.
Heat up your grill on the low setting; you are looking for a temperature of around 250 degrees F in the cook box. Place the brisket into a grill-safe cooking dish and cover it tightly with foil. Cook the beef brisket for 4 hours. Remove the beef brisket from the cooking dish and place it directly on the cooking grates. Cook it for one hour, basting occasionally with the juices that accumulated in the cooking dish. Flip it over and cook it for another hour, still occasionally basting the brisket as it cooks.
The internal temperature of the beef brisket should be at 165 degrees F or higher at this point. Cook it longer if it isn't. Remove the beef brisket from the gas grill when it is at the proper temperature and let the brisket rest for 15 to 20 minutes before slicing. It is important to slice this cut of meat against the grain, or it will be tough and chewy. This smoky beef brisket is delicious served as is, or you can top it with your favorite Barbeque sauce. It is also great on a whole grain bun with Barbeque sauce. Enjoy!
The Best Gas Grill For Making Smoky Beef Brisket
You will need a gas grill capable of maintaining an even low temperature for this smoky beef brisket recipe. Some gas grills are prone to flare-ups and hot spots. Many cheaper gas grills are great at high temperatures but can't maintain a steady, low temperature. Visit Gas Grill Reviews to find your gas grill today. You will find thousands of gas grill reviews and a handy gas grill buying guide to help you find the best gas grill for smoky beef brisket and so much more.
Article Source: http://www.articlesbase.com/recipes-articles/smoky-flavor-without-wood-or-charcoal-beef-brisket-gas-grill-recipe-5741240.html
About the Author
Heather Krasovec, creator of Gas Grill Reviews, uses her extensive experience in food based industries to help consumers find the best outdoor cooking equipment.
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