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1
Light 50 charcoal briquettes using a chimney.
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2
Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid.
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3
Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them).
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4
Combine the ingredients in a small saucepan and bring to a boil.
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5
Simmer over low heat for 10 minutes.
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6
Strain, cool and transfer to a spray bottle.
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7
Mix the slather ingredients in a bowl.
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8
In another bowl, combine the rub ingredients.
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9
Put the brisket on a large rimmed baking sheet and coat it with the slather.
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10
Sprinkle the rub all over the brisket.
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11
When the coals are hot, push them to one side of the grill and set a drip pan half-filled with water on the other side.
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12
Using tongs, transfer 4 of the hot coals to the chimney to light an additional 25 briquettes.
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13
Set the brisket on the grill grate over the drip pan, fat side up, with the widest end facing the coals.
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14
Cover and cook for about 5 hours, maintaining a steady temperature inside the grill of 250 to 275 (add more lit coals, 25 at a time, every hour or so, as needed).
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15
Spray the brisket with the mop every hour.
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16
After 5 hours, carefully flip the brisket and rotate it 180 so the opposite end is now facing the coals.
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17
Cover, then cook for 2 hours, spraying every hour with the mop and adding more hot coals to the grill as necessary.
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18
Flip the brisket and rotate it 90.
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19
Spray with the mop again, cover and cook for 1 1/2 hours.
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20
Flip the brisket a final time and rotate it 180.
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21
Spray with the mop, cover and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part registers 185.
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22
To make the Burnt Ends, transfer the brisket to a carving board and cut off the point, slicing through the layer of fat that separates it from the brisket.
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23
Return the point to the grill.
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24
Spray it with the mop, cover and cook for 1 hour, or until the meat is almost black on the outside.
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25
Transfer the point to the carving board and let rest for 15 minutes.
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26
Slice into cubes and serve, or save for making .
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27
Thinly slice the brisket against the grain.
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28
Serve with Kansas City-Style Barbecue Sauce on the side.
