Smoked Brisket on the grill (with pics)

Yes, I smoked a brisket on my gas grill. Any of you who don't cook brisket because you don't have a smoker, listen up. It can be done and it ain't that difficult.

I started out making a rub with equal parts brown sugar, paprika, chili powder, kosher salt, and pepper.


I added the rub generously to my 5 lb. brisket and massaged it into the brisket.


I wrapped the brisket in saran wrap and put it in the fridge overnight.


I then made a BBQ sauce.

1 tablespoon olive oil
1/3 cup chopped onion
2 tablespoons garlic
2 tablespoons Worcestershire sauce
2 cups ketchup
2 tablespoons honey Dijon mustard
1 tablespoon molasses
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon black pepper
1/3 teaspoon hot sauce, or to taste
1 cup beer

I sauteed the onions and garlic in the EVOO for about 4 minutes and then added everything else, except for the beer. Finally, I added the beer right after I pulled it from the heat. You can use a cheap beer, so don't waste your Michelob with this one.


I took the brisket out first thing this morning.


I fired up the grill - just using my smoker burner and got 'er up to a whopping 275 degrees. I used hickory chips on the burner. I didn't add too many chips to the flame, because I didn't want the bitter creosote taste. I put a couple of handfuls on every 45 minutes or so.


90 minutes in:


3 hours in - It's at 168 degrees. It's blacker than it looks. I wrapped it in tin foil at this point.


I took it off at 195 degrees internal. i let it rest for 1/2 hour and then sliced it.


Heaven


I don't know why I don't do brisket more often. It takes a long time, I guess, but it's always so damn good.