Char-Broil Infrared Gas Grill

Brisket on a Gas Grill
November 20, 2015 – 06:24 pm

I’ve always professed that you can make great barbecue on any equipment. It’s about technique, temperature and time and not whether you have 8-inch-thick cast iron walls on your $10, 000 smoker.

Except for brisket…

Brisket was my line in the barbecue sandbox, so to speak, that I insisted had to be done old school or not at all.

So when Char-Broil assigned me the task of smoking a brisket on a TRU-Infrared grill, I decided to take it as a personal challenge. I wasn’t just going to make passable brisket for those not fortunate enough to have a charcoal smoker, I was going to make great brisket. I specifically chose my Gourmet 2 Burner grill because it was an even bigger challenge than my four-burner.

brisket on a gas grill

The result? Well, you be the judge. Is your mouth watering when you look at the photos? Do you notice that smoky red hue and perfect bark in the first photo? And the smoke tendrils dancing around the brisket above? I’m eating a slice right now as I write this and it not only passes muster — it’s a contender.

I chose a brisket flat for this recipe as it’s the most common part of the brisket found at the grocery store. I smoke the “whole packer” for caterings that has both the flat, or leaner part of the brisket, and the “point” or “deckle” part that sits on top. Simply add a few more hours if you do the whole packer.

brisketYou can get a good smoke with pellets or wood chips directly on the grill or in a foil pouch.

TRU-Que Brisket on a TRU-Infrared Grill

You can smoke award-winning brisket on your gas grill.


  • 1 brisket flat.
  • 1/2 cup brown mustard
  • For the rub
  • 1/4 cup cumin
  • 1/4 cup chili powder
  • 1/8 cup paprika
  • 1/4 cup kosher salt
  • For the mop
  • 1 cup Worcestershire sauce
  • 1 cup water
  • 1/2 cup brown sugar
  • Equipment
  • TRU-Infrared gas grill
  • Pellets or dry wood chips
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