Gas grill brisket with foil packet: doable, not ideal

Yes, you can smoke brisket on a gas grill using a foil packet of wood chips, but it won’t be the same as what you’d get from a dedicated smoker or charcoal offset. The flavor will be lighter, the bark less pronounced. But if that’s what you’ve got, it’ll work.

The trick is indirect heat and a stable low temp. Set it up with only one burner on (the one farthest from where you’ll place the brisket) and aim for 225-250°F. Soak your wood chips (hickory or oak) for 30 minutes, drain, wrap them in a foil packet with a few holes poked on top, and set that packet directly over the lit burner. You’ll get smoke for maybe 45 minutes to an hour. After that, the chips are spent and you’re just grilling. For more smoke, you can swap in a fresh packet.

Brisket needs time. A full packer will take 10-14 hours, and on a gas grill you’ll fight temperature swings and fuel consumption. You’re better off using a smaller flat or a point cut to keep the cook reasonable. Wrap in butcher paper around 170-175°F to push through the stall without drying it out. Probe tender at 200-205°F, then rest for at least an hour.

The biggest downside: you won’t get a strong smoke ring or deep bark. The foil packet just doesn’t produce enough clean smoke over that many hours. But if you use quality wood, keep the lid shut, and resist the urge to peek, it’ll be a solid brisket. Not the best you