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HI, do any of you grilling guru's slow smoke meat in your gas grill? If so, can you tell me exactly the best way to do it and what your favorite types of meat for this process are? We had a friend bar-b-que some brisket and sausage (slow cooked and smoked) recently, and it was awesome. Can't get it out of my head, that's how good it was! I've never done this, so any advice is appreciated! Thanks,
We have a gas smoker, not much different, I would say. It does have a pan that you can add water to, (or wine) to add moisture and flavor.
I like chicken breasts (on bone) turkey or pork roast smoked the best. They stay moist and are tender and very yummy!
I think the smoking wood is really important for the flavor. I like fruit woods like apple or cherry.
We save some of this wood, from dead trees that have fallen. Chop it into small pieces and soak in water for a few hours so they will smoke nice.
A nice non-overbearing smoke flavor is really wonderful.
For long smoking meat I like to use my smoker but every once in a while I'll do it on the gas grill. For that I've been using a method I saw Rob Rainford on License to Grill use where he soaked his chips in water, wrapped them up in aluminum foil and poked holes in the top of the foil. Pretty darn simple and worked pretty good. I had to make another bunch of soaked chips about halfway through the process (I was slow cooking/smoking a tri-tip).
Now I have a hankeren and stomach is growling for some bbq and its 2 hours till lunch.
Ray, you funny! Well, I bought a gas smoker, and I've been playing... smoked a brisket the other day... pretty good, but I think I can do better. I love the smokey taste. I'd love any recipes anyone wants to share for smoked anything! Thanks for the input!
Rope 'em? I thought maybe a live trap, although not sure how you get them to lay on the grill.
Thanks for the link. Always learning something here. I have always been confused about cuts. Seems like each store has their own names for their cuts. It can be confusing.
I gave up smoking on our gas grill, and bought a Weber Kettle. My gas grill is swiss cheese and unable to keep the smoke around the meat for long. And its tough to both have low temperatures and smoke. Get the burner low enough and no smoke, burner higher for smoke, to high for the meet.
The Weber is my smoking machine and it serves up excellent ribs, pork chops, brisket, chickens and so on. All I did was add a thermometer in the top for temperature control.
Thanks Analogdog... I'm getting pretty good at it now. Luckily, my husband doesn't mind eating my mistakes. I did get a smoker (gas), and that works really well, and our regular gas grill works okay at smoking except it also loses too much smoke out the back. I'm trying to figure out how to contain it a bit. I have to say, though, that I LOVE the smoked meat thing!
So… we're trying our first brisket ever and on a Weber gas grill. It was 15 pounds, untrimmed. It's been on for 13. 5 hours and still is only at 160º . We cooked it at 200-225 all day.
Should it be taking this long? I don't know how much longer it will take to get to 190º
I haven't done one that big... but have you tasted it? Some people say to take it out and put it in foil in a styrofoam cooler for another 8 hours or so... I think 160 is safe for beef... if it tastes good and it's at a safe temp, eat it! I had the same issue initially, I don't think it has to get to a much higher temp... but trial and error will tell you the answer. Hope that helps! If you go too long, it can get dry. I am liking the put it in foil after a few hours, while keeping it on the grill...(after it's gotten it's smoke ring)... keeps it more moist. Good luck, let us know how it came out.
Yah, I just snuck two cuts. It tastes very good. I'm not afraid of the safety. I'm sure that is okay as it's over 150º I don't think we got it smoked enough; I just wanted to get it all tender!
You know the strange thing is… the flat is at a lower temperature than the thick deckle. Is that right? Tighter tissue??? Strange.
We just took it off and put it in foil and in the oven inside. Of course it is too late for dinner now… LOL. Guess it will be for tomorrow. Good thing we weren't having anyone over!
I have a long (about 3 feet) rectangular 4-burner propane gas grill. I have had really good results with pork ribs and chicken (leg quarters, mostly), my wife and friends rave about them. I coat the meat with a dry rub (Durkee's Rib and Chicken Rub) a few hours before to let it soak in, (or, better, overnight in the refrigerator). This rub is not too spicy. For those who like pepper, they can use a spicy barbecue sauce whent eating.
I place the meat over the two center burners, but do not turn them on. I turn on the two outer burners for indirect heat. The indirect heat prevents the meat from burning, as the fat can drip off without flaring up.
I wrap hickory chunks in aluminum foil, with the overlap facing up (no need to poke holes), and put that package over one of the outer burners. That way, the hickory chunks get direct heat, and will start to smoke in about about 30 minutes. I don't put barbecue sauce on the meat during cooking - each person can add that as they are eating. The general rule is if the barbecue is really good, who needs sauce?
I close the lid, and run for about 1.5 hours, then flip the meat for another 1.5 - 2 hours. The thermometer on the hood usually indicates about 350 degrees, but since it's at the top of the hood, I believe that the actual temperature where the ribs are is a bit lower. Sometimes I run one burner only at a slightly lower temperature, and run it for 4-5 hours. For really juicy ribs that the meat just falls off, I put them on top of a layer of aluminum foil with the edges turned up to hold the drippings so the ribs can self-marinate. Without the foil, the ribs are usually a little drier, cook faster, and with less fat. Either way they are awfully darn good.
Chicken (leg quarters or thighs) usually cooks in less than 2 hours (even 1.5 hours), and I check them for clear-running juices coming out when I stick a knife in them. The skins turn a nice brown that looks like the cover photo of a barbecue cookbook.
I used this recipe for brisket about three weeks ago and it was DELICIOUS. Sorry it's long but I just pasted it from the Iowa Beef Council website. I did make the basic "mop sauce" but used Kraft BBQ sauce and a storebought rub for the rest of the recipe. My neighbor is from Texas and he approved of the flavor and tenderness!!! I had a cast iron smoker box that I put my woodchips (mesquite) in but wrapped in foil with holes poked in the top would work just as well. I just liked using the smoker box (Small Sunbeam from Walmart) because I could add more soaked wood at any time. The key to smoking is keeping the grill closed so the smoke and heat stays inside. Believe me it's hard though once you start smelling that brisket cooking!!!
Doug
Texas Barbecued Beef Brisket (on a gas grill)
Recipe Type(s): BBQ/Grilled, Roasts
Ingredients
1 brisket, 10-12 pounds
Brisket Seasoning
Chef Peter Rosenberg,
Delicatexas, Kingwood, Texas
1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 tablespoons dry mustard
2 bay leaves
Combine together until evenly distributed.
Basic Beer Mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup corn oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Brisket Seasoning
Combine ingredients in saucepan and heat. Makes about 3 cups
Texas Barbecue Sauce
1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons chili powder
2 teaspoons salt
2 cups chopped onions
1/4 cup minced hot chili peppers
6 cloves garlic, minced
Combine all ingredients in saucepan and simmer for 25 minutes. Strain or puree in blender or food processor. Refrigerate between uses. Makes 5 cups.
Instructions
1. Trim brisket of excess fat (leave about 1/4” cover). Rub brisket thoroughly with Brisket Seasoning mixture and set aside.
2. Preheat entire gas grill. To obtain a smoky flavor, use a mix of mesquite and hickory wood chips according to your gas grill directions.
3. Shut off one side of the grill. Use indirect heat. (Which means placing the brisket on the opposite side of the grill from the heat, making sure that it is not above any part of the fire.) Turn the heated side down to low and close the cover.
4. Grill for about 2-1/2 to 3 hours, or until the internal temperature reaches 140º F. Apply the “mop” to the brisket (with a brush) occasionally during the cooking period.
5. Remove the brisket from the grill, cover with favorite barbecue sauce, and wrap tightly in heavy foil. Return to the grill (unheated side) and cook for another 2-1/2 to 3 hours or until the internal temperature is about 200 – 210º F. Rotate the package so that all sides are close to the hot side of the grill for even time periods.
6. Remove the meat from the fire and let rest in the foil for 30 minutes to one hour.
