You can smoke brisket on a gas grill. It's not ideal, but it works.

Yes, you can smoke a brisket on a gas grill—you just need to rig it for indirect heat and low temps.

Set up a two-zone fire: turn on only one side of the burners (or the outer burner if it’s a small grill). Put the brisket on the cold side. You want 225-250°F inside the grill. A good thermometer is non-negotiable.

For smoke, use wood chips in a foil packet with holes poked in it, or buy a metal smoker box. Place that over the lit burner. You’ll need to refresh chips every hour or so. Also put a pan of water on the cold side to keep the air moist and help regulate temperature.

Managing heat on a gas grill is harder than a dedicated smoker—you’ll be fiddling with knobs often. And you won’t get that deep smoke ring, but you will get decent smoky flavor if you’re patient. Wrap the brisket in butcher paper around 165°F internal to push through the stall, and cook until 200-205°F.

It’s a hack, not a tradition, but the meat will be good.