I am curious to know if anyone has ever cooked a legit brisket on their Weber Genesis (or other gas grill). I understand the concept of cooking brisket is "low and slow" and a gas grill does not give you that option so was just curious if anyone has ever had success cooking a brisket on a gas grill before. If so, what are the steps?
I assume I could keep the lid open to get the temp to lower but just curious to know what everyone has done.
I have not cooked Brisket. But you can absolutely cook low and slow on the Weber Genesis. Use Meathead's recommended set up for a gas grill. I have successfully cooked ribs and Venison Shoulder this way in the past. You will need to experiment with your burners in order to hold 225 degrees f. Use a good temp monitor like the Thermoworks Smoke or Maverick placed at grate level. Do not use the built-in Thermometer. Best of luck with your cook! Report back w/pics.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
MBMorgan I disagree. Not hard either way. With a water pan placed directly on the flavorizer bars below the grate either set-up should work fine. Or am I missing something? Always a possibility...LOL
EZ - I'm a new member here but I'll chime in. I had a 3 burner Weber for many years. Recently got a Genesis II 310 natural gas. I've always cooked indirect with one burner off. I'm just learning to cook low and slow and its dead simple on the Weber. Now you cook with two burners off. Meathead says to cook low and slow around 225 degrees. I agree you need to buy a real thermometer though. My weber thermometer says its over 300 degrees but when I measure with a good thermometer at grill level its only 225. The one burner is set between medium and high.
In the last week I have knocked slow cooked hamburgers and pulled pork out of the park. Tonight I cooked Big Bob Gibson's White Sauce chicken and it was spectacular. Indirect cook, although I needed two burners to keep it around 325 at the grate for the chicken so it wasn't a low and slow.
Ribs and Brisket are on my list. For the pulled pork I just followed Meatheads recipe and method and it worked great. 9 hour cook. Try the Brisket recipe and let us know how it works.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
MBMorgan I disagree. Not hard either way. With a water pan placed directly on the flavorizer bars below the grate either set-up should work fine. Or am I missing something? Always a possibility...LOL
I've had both Genesis versions (currently using an EP-330) and it's a lot more difficult (but not impossible) to cook indirect on the older (side to side) models because you can't keep the meat very far away from the lit burner(s) ... necessitating fairly frequent rotating to keep the cooking even on all sides. On the newer (like the E or EP 330 or Genesis II) versions, it's a piece of cake to hold 225 within a few degrees for hours and I rarely feel the need to rotate.
Full disclosure: I ultimately acquired a PBC to complement the Genesis by taking on the chores of cooking things like butts, ribs, chickens, ducks, and anything else that that requires more fussing on a gasser than I'm just too lazy to endure 😎.
Mb - I don't cook with smoke so I suspect that is what your referring to with "fussing on a gasser"? We just don't do a lot of smoking up here in Canada. I need an excuse to buy a new toy. I think its time for me to try smoke and a PBC!
Comment