First, remove the ends from
Beef Brisket (10.5 lb)
Next, remove the stubborn fat from the brisket. Check the fat cap to make sure you have between a quarter to half an inch. This fat will render and make this brisket tender and juicy as it smokes.
Flip the brisket over and remove the large bit of fat referred to as the deckle or heel of the brisket. Also check for any silver skin that may need to be removed.
Season and rub with
Salt (2 Tbsp)
Ground Black Pepper (2 Tbsp)
on both sides. Bring brisket to room temperature while you prepare the grill.
Prepare the grill by getting your coals started and place the 4 large chunks of hickory wood on top of the coals for smoking. Place the deflector plate above the coals and the grill grate above that.
Bring temperature up to 250 degrees F (120 degrees C).
Place the brisket on the grill, fat side up and cook for 4 hours. Make sure you have a nice small steady stream of smoke. You do not want too much smoke because it will make the brisket bitter and overpower the taste.
Remove from the grill and place on aluminum foil. Insert meat thermometer and wrap it up. Grill until the thermometer reads 198-200 degrees F (92-94 degrees C).
Remove brisket from the grill and insert a skewer on different parts of the meat to check for doneness. Wrap back up and rest for one to one and a half hours.
Slice the brisket in half. The larger (my left) side is referred to as the "point," and the smaller, flatter side (my right) is known as the "flat." The grain of the meat is different in each, so they need to be sliced differently.
Next, slice the point in half.
Slice up quarter inch slices off the brisket and serve.