Brisket is a favorite choice of many barbecue enthusiasts around the country. Brisket is found in the chest region of a steer, between the forelegs. You can get two briskets per steer, and since the muscles are heavily used, the meat is tough and requires extra time and care to be tender. Different regions of the country have different styles of cooking brisket, and while most will swear that a real fire over real coals is the only way to go, you can cook brisket on a gas grill and still get favorable results.
Marinate your brisket if you desire. Marinating is optional but can add extra flavor to the finished product. Use a favorite recipe or create your own and store the brisket in a resealable bag in the refrigerator for about eight hours.
Remove the brisket from the bag and pat it dry with paper towel. Massage a dry rub into the meat until it is evenly coated. Use brown sugar, salt, pepper, garlic powder, onion powder, paprika and any other spices you like.
Turn on your gas grill to a temperature of between 275 and 300 degrees Fahrenheit. Tear off a long strip of aluminum foil and brush the dull side with cooking oil.
Wrap the meat tightly in the foil and place on the barbecue. Close the cover. Let it cook for 2 to 3 hours, turning it over every half hour or so.
Remove the brisket from the barbecue and let it sit for about 20 minutes. Remove the foil and slice it in thin slices, against the grain. Serve however you like.
Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.