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1
Set up grill for indirect cooking over medium heat (no direct heat source under brisket).
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2
Rinse brisket with cold water and pat dry.
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3
Season with salt and pepper and place in foil baking pan.
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4
Sprinkle with meatloaf seasoning and pour over beer.
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5
Add enough apple cider to cover brisket halfway.
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6
Top with sliced onions and cover with heavy-duty aluminum foil.
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7
Place pan on hot grill over a drip pan.
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8
Cover grill and cook 2 1/2 hours.
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9
If using charcoal, add 10 briquettes to each pile of coals every hour.
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10
Remove brisket from braising liquid and place directly on grill over the drip pan.
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11
Combine 2 cups of braising liquid with BBQ sauce.
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12
Mop brisket thoroughly with sauce.
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13
Add 1/2 cup of wood chips to each pile of coals.
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14
Cover grill.
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15
Turn and mop brisket every 20 minutes for 1 hour.
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16
Transfer brisket to cutting board and let rest 10 minutes before slicing.
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17
Thinly slice against grain and serve with mop sauce on the side.
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18
INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket.
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19
Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours.
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20
Remove brisket from braising liquid and place on foil lined baking sheet.
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21
Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven.
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22
Turn and mop brisket with sauce 2 more times every 15 minutes.
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23
Remove from oven and let rest 10 minutes before slicing.
