**Mastering the Art of a Smoked Brisket on Your Gas Grill**
Posted: May 13, 2019 at 08:50 AM
8 minute read | Recipes
Grilling lovers don’t need an excuse to light up their gas grill and create a delicious outdoor meal. But if you're looking for a reason, why not use National BBQ Day on May 16 as your perfect excuse to make a mouthwatering smoked beef brisket?
National BBQ Day is also a great opportunity to elevate your grilling game with accessories like the PGS Smoker Tray. This tool can turn a simple barbecue session into something truly special. Before you start, it's important to focus on proper meat preparation, especially when working with a high-quality brisket.
### Dry Rub Recipes That Will Wow You
Dry rubs are often passed down through generations, making them deeply personal. While no recipe can replace family traditions, here are two tried-and-true styles that deliver incredible flavor.
#### Cajun Style Dry Rub
If you want to bring some Louisiana flair to your backyard, this spicy and aromatic rub is perfect.
**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 in a bowl, then rub generously onto the brisket. Let it sit in the fridge for at least an hour before smoking.
#### Texas Style Dry Rub
Texas-style BBQ is all about bold flavors. This dry rub delivers that classic smoky taste that’s loved by many.
**Ingredients:**
- 2/3 cup chili powder
- 2/3 cup golden 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. Let it rest in the fridge for at least one hour.
### The Art of Smoking Brisket
Smoking a brisket on a gas grill is both a science and an art. It requires patience, the right tools, and a bit of know-how. A high-quality gas grill, like the PGS T, A, or Legacy Series, can handle the demands of smoking.
The PGS Smoker Tray is a must-have accessory. It works with wood chips and liquid, allowing you to infuse your meat with rich, smoky flavor. Hickory wood chips are recommended for their deep, robust taste.
Additionally, the PGS Grill uses “moon roks,†ceramic bricks that help distribute heat evenly and reduce flare-ups.
When it comes to trimming, Texas and Louisiana styles differ slightly. Some prefer a whole brisket, while others trim excess fat. Choose what suits your taste.
Here are some key tips for success:
- Select a brisket that provides 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 — aim for 195–205°F.
- Keep the lid closed as much as possible.
Smoked brisket is more about experience than strict rules. Enjoy the process and savor the results.
### Perfect Side Dishes for Your Smoked Brisket
No meal is complete without great sides. Try these favorites:
- Southern-style coleslaw
- Savory corn pudding
- Collard greens
- Classic mac and cheese
Whether you go Cajun or Texas style, these sides will complement your smoked brisket perfectly.
**Need more inspiration?** Explore our other recipes and discover new ways to enjoy grilled meals.
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