I have a 3 burner Jenn-air and want to know if anyone has has success cooking a bbq beef brisket on one. I've spend a lot of time in Texas and learned to enjoy the Brisket cooked in a smoker. I was wondering if it can be done on a gas grill as well. Recipes/ instructions would be appreciated.

I've done small ones on the rotisserie. This is the recipe I use. I wanted to avoid an oven-cooked brisket, but also did not want to run the grill any longer than necessary (propane $$) and have some smoky flavor.

In my opinion, much brisket served by restaurants purporting to be BBQ has a slightly sour taste as a result of cooking method -- and too much time -- so as to "fall apart". This recipe is perhaps not that tender, but the flavor is excellent. My [late] father-in-law, wife and son (4th, 5th & 6th generation Texans from the South Texas cattle country) find it to be "just fine" (a compliment this first generation Texan can work from).

We've a friend originally from Archer City (remember the film, The Last Picture Show?) whose daddy had a local man build him a truly impressive smoker. He can do [20] 15-lb briskets at a time, with a 1" smoke ring. I am not trying to duplicate that on a gas grill, just burn a nice little brisket that can be used for slices, chopped for sandwiches, tacos and devilled eggs and to relieve the hunger pangs of wanting to stuff myself with brisket, potato salad and pinto beans.

This fits that bill for us in between those awesome 15-pounders.

The seasonings are from two well-known Ft. Worth (Angelo's) and Austin (Stubb's) BBQ houses; ones that I always have on hand. They are available online.

If you try it, I'd sure appreciate any changes that you think will improve it.


BBQ Rotisserie-Cooked Brisket

Serves 6

1-ea Brisket, 5-7lbs, “packers cut” (with center layer of fat; top cap trimmed to about ¼”). A boneless half, not a whole, brisket

Brine
¼-c Diamond Crystal Kosher Salt Crystals
¼-c Sugar, brown, packed
2-ea Onions, white, chopped
8-ea Garlic, cloves, minced
2-Tbs Stubb’s BBQ Rub
1-Tbs Angelo’s Gourmet Seasoning
5-7 qts Water (1-qt per pound)

Bring solution to a light boil over medium high heat, remove and stir for a minute to mix thoroughly. Cool to 45F (overnight, in covered container; or with generous amounts of ice in Ziploc bags).

Submerge brisket in cold brine, keep in refrigerator 8-12 hours. (I use a Cambro Man'f. 12-quart polycarb container for all brining. RFSCWC12. Truly superior piece).


Brisket Rub
Remove meat from brine (discard), lightly rinse and pat dry with paper towels. Allow to air-dry one hour or longer.
Cover meat with a light layer of a 1:1 mixture of Stubb’s and Angelo’s seasonings (as above). Tightly cover in shrink-wrap and refrigerate overnight or longer.


Baste (Mop Sauce)
½-bottle Beer, dark (lager is also fine)
3-Tbs Stubb’s Mopping Sauce
3-tsp Garlic, minced
1-Tbs Angelo’s Gourmet Seasoning
6-8 drops Tabasco, or Habanero sauce

Stir in ss bowl, heat over boiling water until extra warm


Prepare
On rotisserie skewer rod, with meat placed alongside (NOT pierced), slide skewer prongs to hold meat at the point that will center the meat in front of rotisserie burner.
With 4-6’ of well-soaked kitchen twine, truss brisket in both short and long directions (being able to pull tight; “shoelace”) and around prongs. Hold and turn by hand, shaking a bit to determine whether to re-truss (takes me one or three times usually). Tighten counterweight opposite heavy side (heaviest “down” thus counterweight “straight up”).


Cook
I. GRILL
Preheat grill to a little over 400F with all three main burners and rotisserie burner (about 15”) bringing well-soaked wood chips or chunks to smoking (and keep more on hand). Turn off all but rotisserie burner (which should be on high). Place drip pan underneath (disposable aluminum cookie sheet preferred).
Heavy smoke first 45”.

Baste with sauce every 30” (or, three times total). Revive smoke at first mop.

After one [1] hour, check temperatures along meat with instant read thermo. Prop or wedge lid open to bring hood-mount thermo to 160-180F.

After 1.5 hours remove drip pan and pour off into ss baste bowl. Carefully remove brisket from prongs and rod and place brisket on cookie sheet and brush remaining baste and drippings to cover thoroughly. With double aluminum foil sheets tightly-cover brisket.

II. OVEN
Place in preheated oven at 175F (or a little lower) for 1-2 hours, checking internal temperature after one [1] hour. Looking for internal temperatures of 145-160F.

Remove from oven, keep covered, and let stand 30”.

Slice extra-thin at a diagonal against grain as main entree; chop for sandwiches, devilled eggs and tacos.

Mix pan drippings with a touch of Habanero sauce and Stubb's BBQ Sauce: Spicy

Just a suggestion to copy this recipe over to the recipe forums...

Thanks,

Bluesin...