Can you get that great smoky flavor into a beef brisket without a wood or charcoal fire? Yes! You can make a wonderfully smoky beef brisket using your gas grill and a couple of clever ingredients. You can get a lot of flavor from smoked sea salt and cumin (which I think naturally tastes a bit smoky) to add the flavor that you would normally get from a wood or charcoal fire. There is more information on finding smoked sea salt at the bottom of this page.
I am sure a southern pit master would tell you that the flavor attained from smoking can’t be duplicated, and that might be true to some degree. But this gas grill method takes a lot less effort and still produces a delicious smoky brisket. You will still need to cook the beef brisket for 6 hours, but your involvement during that time is minimal; the gas grill makes this tasty recipe easy to prepare.
1 whole beef brisket, about 5 pounds (grass fed is best)
2 tablespoons of smoked sea salt – scroll to the bottom of the page for more info on this amazing salt
2 tablespoons of paprika (some paprika comes smoked, this will also add to the smoky flavor if used)
1 tablespoon of ground cumin
1 tablespoon of dried garlic granules or garlic powder
1 teaspoon of dried onion granules or onion powder
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1/2 teaspoon of ground cayenne pepper
Combine the smoked sea salt, paprika, cumin, garlic, onion, oregano, thyme, rosemary and cayenne pepper. Mix till everything is very well combined. Rub this dry spice mix all over the beef brisket, massaging it into the meat. You could start the cooking process at this point, but the brisket will be infused with much 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 72 hours. This will also tenderize the meat. Either way, you should allow the brisket to sit at room temperature for 30 minutes before starting the cooking process. It will cook much more evenly if it is not cold.
Heat up your gas grill on the low setting; you are looking for an ambient temperature of about 250 degrees F in the cook box. Place the spiced beef brisket into a grill-safe cooking dish and cover it tightly with foil. Cook in a part of the grill with indirect heat for 4 hours. Remove the brisket from the cooking dish and place it directly on the cooking grates. Cook for one hour, basting occasionally with the juices that accumulated in the cooking dish. Flip the brisket over and cook it for another hour, still occasionally basting the brisket.
The internal temperature of the beef brisket should be at 165 degrees F or higher at this point. Cook the brisket longer if it is not. Remove the brisket from the gas grill when it is done and let the brisket rest, uncovered, for 15 minutes before slicing it. It is important to slice this cut of meat against the grain, or it will be tough and chewy. This 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!
Smoked Sea Salt
Smoked sea salt is a wonderful ingredient that all gas grill enthusiasts ought to try. It is a way to add a smoky flavor to food without a wood or charcoal flavor. The smoky taste is much more natural in food than what you get from liquid smoke products and the salt does not give you an unpleasant charcoal aftertaste. You can find smoked sea salt in specialty stores or from many different suppliers online. My favorite is from Mountain Rose Herbs. They have a natural Pacific sea salt that is slowly smoked over a fire of Pacific Alder Wood. The flavor and scent of this salt is amazing. It adds a great smoky flavor to food without ever tasting “fake.” Click on the banner below to check out the Mountain Rose Herbs site.