This brisket was made in an Old Smokey with fire from the bottom. Pretty sure this would work well in a gas grill. Since the heat is charging in from the bottom we’ll put a tin pan between brisket and fire."Keep
My vents closed Old Smokey has the fire coming from the outside bottom with the pit set on top of a gas burner (turkey fryer or crawfish boiler). It kept an even temp easy to control when I added chunks for smoke. Using mesquite chunks for smoke they burned slow which was nice since mesquite burns so hot. Any wood you dig will work.
If you intend on using your gas grill make sure you can get the temp down to 245 and I’d use a heavier pan (like a cookie sheet) between the brisket and fire. During the entire cook the pit was opened once to add wood. Some people like to spray stuff over the brisket throughout the cook. I think that’d be fine if you were using a steel pit barrel or a brick pit as those loose less heat when opened.
This recipe was made twice the exact same way excluding temp target. This was done at 245 which made it closer contest brisket and a shorter cook time (9hrs). The other was done at 220 which made a fall apart brisket and longer cook time (13hrs). Both were fantastic I just tend to gravitate to old school.
Prep Time 2 days
Cook Time 9 hours
Rest 6 hours
Total Time 2 days 15 hours