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1
Remove brisket from any packaging and dry with paper towels.
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2
Place fat side up (with the thicker point cut on top) and use a sharp knife to trim the fat on the top to an even sheath about 1/2-inch thick.
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3
Coarsely grind peppercorns in a grinder or coffee mill.
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4
Sift through a strainer to remove fine pepper dust, leaving only pieces.
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5
You should have about 1/2 cup pepper.
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6
Combine with an equal amount of salt and rub over the brisket.
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7
The coating should be complete and packed on well: depending on size, you may need to make and use more pepper-salt mixture.
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8
Cook immediately, or set on a rack in a sheet pan, cover loosely, and refrigerate for at least 8 or up to 36 hours.
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9
This will develop a crustier bark on the finished brisket.
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10
Remove and clean the grates of a charcoal grill (if using a kettle grill, it should be at least 22 inches across) or smoker, preferably one with a temperature gauge.
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11
Half-fill a chimney starter with charcoal, light it and let burn down until gray with ashes.
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12
Dump the charcoal on one side of grill and close lid.
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13
When temperature settles at 225 to 250 degrees, place half the wood chips over the coals.
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14
Return grate to grill and lay brisket on it, fat side up.
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15
Cover.
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16
Cook at about 225 degrees, maintaining the temperature with additional charcoal and wood chips, for 4 to 6 hours, or until the internal temperature of the meats thickest part reaches 170 to 180 degrees on an instant-read thermometer.
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17
At this point, you can continue cooking it on the grill, or in a 225-degree oven.
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18
In either case, remove brisket from grill and wrap in unwaxed parchment or butcher paper.
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19
Then wrap well in foil.
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20
Return to grill or place in oven.
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21
(Although the internal temperature will remain steady at about 180 degrees during this final cooking, it will take anywhere from 2 to 4 hours more for the meat, fat and collagen to soften completely.
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22
Start testing after 1 1/2 hours, prodding brisket with your finger to see how it responds: the meat should become soft and balloon-like, almost jiggly.)
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23
When meat is done, set aside for at least 30 minutes to let juices settle.
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24
(In a cooler, well wrapped, the meat will stay hot for at least 4 hours.)
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25
Remove foil and paper.
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26
Separate the point from the flat cut; trim off any remaining fat and membrane, and cut into 1/2-inch-thick slices.
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27
Serve the old-fashioned way with slices of white bread, or with pinto beans, potato salad and coleslaw.
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28
For sandwiches, pile slices in soft white or potato rolls, preferably brushed with butter and toasted, and top with raw white onions and pickled cucumber and jalapeno slices.
