Mastering the Art of a Smoked Brisket on your Gas Grill

**Mastering the Art of a Smoked Brisket on Your Gas Grill** Posted: May 13, 2019 at 08:50 AM 8 minute read | Recipes Grilling fans don’t need much of an excuse to light up their gas grill and create something delicious. But with National BBQ Day coming up on May 16, it’s the perfect opportunity to try your hand at making a mouthwatering smoked beef brisket. This is more than just a meal — it's a chance to bring some backyard flavor and show off your grilling skills. To take your barbecue game to the next level, consider using accessories like the PGS Smoker Tray. These tools help elevate your cooking from simple grilling to true smoky mastery. Before you start, though, make sure you’ve got the right cut of meat and know how to prepare it properly. ### Dry Rub Recipes That Deliver Dry rubs are the foundation of great smoked meats, and they often run in families. While there's no one-size-fits-all recipe, here are two classic styles that work well on a gas grill. #### Cajun Style Dry Rub This bold blend brings the heat and flavor of Louisiana into your backyard. **Ingredients:** - 1 tbsp thyme - 3 tbsp coarse black pepper - 3 tsp cayenne pepper - 2 tsp sea salt - 2 tbsp paprika - 3 tbsp brown sugar - 1 tbsp dried mustard - 1 tbsp ground cumin Mix all ingredients together and rub generously onto the brisket. Let it sit in the fridge for at least an hour before smoking. #### Texas Style Dry Rub For a more traditional, smoky flavor, this Texas-style rub is a go-to choice. **Ingredients:** - 2/3 cup chili powder - 2/3 cup brown sugar - 1/3 cup sea salt - 1/3 cup coarse black pepper - 3 tbsp ground mustard - 3 tbsp cumin - 3 tbsp garlic powder - 2 tbsp onion powder - 2 tbsp paprika - 3 tsp cayenne pepper Combine everything and apply directly to the brisket. Again, let it rest in the fridge for at least an hour. ### The Art of Smoking Brisket on a Gas Grill Smoking a brisket on a gas grill requires patience, technique, and the right equipment. A high-quality gas grill, such as those from the PGS T, A, or Legacy Series, can handle the demands of slow smoking. Pair it with a smoker tray and wood chips for that authentic smoky flavor. The PGS Smoker Tray works with both wood chips and liquid, making it a versatile tool. Hickory wood chips are recommended for their rich, smoky taste. You can also use ceramic "moon roks" to ensure even heat distribution and reduce flare-ups. When it comes to trimming, Texans typically leave the fat intact, while Louisianans tend to trim more. Choose what suits your taste. Here are some key tips for success: - Choose a brisket that’s about half a pound per person. - Soak two-thirds of the hickory chips in water overnight. Keep the rest dry. - Maintain a steady temperature of around 225°F. - Smoke for approximately 75 minutes per pound. - Check internal temperature with a thermometer — aim for 195–205°F. - Keep the lid closed as much as possible. ### Side Dishes to Pair With Smoked Brisket No barbecue is complete without great sides. Try these favorites: - Southern coleslaw - Corn pudding - Collard greens - Mac and cheese These complement the smoky flavors perfectly and add variety to your meal. ### Connect With Us If you enjoyed this guide or have questions, feel free to reach out. We’re always happy to help. **Tweet** Go Back To Blog --- **Want more info? Have a question? Contact us today!** We’d love to hear from you. Fill out the form below and we’ll get back to you as soon as possible.

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