Texas-Style Barbecue Brisket

Instructions

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1. 1 In a small bowl, mix together salt and pepper. Coat the entire brisket in the rub and transfer to a wire rack set in a rimmed baking sheet. Refrigerate uncovered for 12 to 24 hours.
2. 2 If Using a Smoker: Heat and maintain the smoker temperature between 225 and 275°F (105 to 135℃) following manufacturer's guidelines and my tips in the notes below. Nestle 3 to 4 (3-inch) wood chunks into coals or heat source. Set cooking grate in place and clean and oil the cooking grate.
3. 3 When wood is ignited and producing smoke, set brisket on cooking grate, fat side up, and smoke until an instant-read thermometer registers 170℉ (75℃) when inserted into thickest part of the brisket, 6 to 10 hours.
4. 4 Using kitchen towels or grilling gloves and tongs, remove the brisket from the smoker and wrap tightly with a double layer of aluminum foil, making sure the foil is airtight. Return the foil-wrapped brisket to the cooking grate, fat side up, and continue to cook until meat registers 195 to 200℉ (95℃), 3 to 6 hours. Skip to Step 11.
5. 5 If Using a Charcoal Grill: Open bottom vent of charcoal grill completely. Arrange 54 charcoal briquettes in a 2-briquette-wide C shape around perimeter of grill, overlapping the briquettes slightly so they are touching and leaving an 8-inch gap between the ends of the C. Place second layer of 27 briquettes, 1 briquette wide, in a single row centered on top of the first. The arrangement should be 2 briquettes wide by 1 high.
6. 6 Evenly space 5 (3-inch) wood chunks along the length of the C. Place a disposable aluminum pan on the bottom grill grate, centered in the C, running lengthwise into gap of the C. Pour 6 cups of water into the pan.
7. 7 Light chimney starter filled 1/3 of the way with charcoal briquettes (2 quarts coals total), piling briquettes on 1 side of chimney to help ignite). Once coals are partially covered with gray ash, use tongs if necessary to pour and pile the lit coals at 1 end of the C, making sure lit coals do not touch the other end of the C.
8. 8 Set the cooking grate in place, then clean and oil grate. Place brisket, fat side down, directly on the cook grate, centered over the water pan, with the point end facing the gap in C. Cover the grill, position lid vent over the gap in C, and open the vent halfway. Cook, undisturbed, until the meat registers 170℉ (75℃), 4 to 7 hours.
9. 9 Remove the brisket from the grill and wrap tightly with a double layer of aluminum foil, making sure the foil is airtight. Remove the cooking grate and, starting at the still-unlit end of the C, pour about 1/2 chimney (3 quarts) of unlit briquettes about halfway around the perimeter of the grill, over the gap in C and spent coals. Carefully pour 4 cups water into the disposable pan. Return the grilling grate.
10. 10 Return the foil-wrapped brisket to the grilling grate centered above the water pan, fat side down. Cover grill and continue to cook until meat registers 195 to 200℉ (90 to 93°C), 2 to 4 hours.
11. 11 For Serving: Let wrapped brisket sit, fat side up, for at least 2 hours before serving. Alternatively, transfer the foil-wrapped brisket to an empty insulated cooler, fat side up. Close cooler and let rest for 2 to 3 hours.
12. 12 Transfer the smoked brisket to a carving board. Using a sharp slicing knife, cut against grain into 1/4-inch to 1/2-inch slices (some shredding and scraps may occur—this is fine). Serve.