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1
Note: Mr. Willrath starts smoking the brisket over a mixture of oak, pecan, and hickory, switching to apple wood halfway through; if you don't want to do that, just use oak.
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2
Trim the outer layer of fat on the brisket so only 1/4 inch remains; if there is a pocket of fat between the flat and cap, cut it out and discard.
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3
Place brisket in a foil or ceramic roasting pan.
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4
To make the seasoning paste: add brown sugar, mustard, and garlic to a nonreactive mixing bowl; stir in enough apple juice to obtain a thick paste (how thick? like wallpaper paste).
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5
Spread half of the paste over both sides of the brisket using a rubber spatula.
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6
Let sit for 15 minutes; spread the remaining paste over the brisket (both sides) and let sit for another 15 minutes.
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7
To make the rub: Add all the rub ingredients to a small bowl; stir to mix or use your fingers to mix the rub.
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8
Sprinkle rub all over the brisket (both sides), patting it onto the meat with your fingers.
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9
Let the brisket cure in the refrigerator, covered, for 2-4 hours.
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10
To make the mop sauce: Add apple juice, vinegar, and salt to a large nonreactive bowl; whisk until salt dissolves.
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11
Set up grill for indirect grilling and preheat to low;**if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large drip pan in the center, preheat the grill to low, the toss 1 cup of wood chips on the coals; **if using a smoker, fire it up according to manufacturer's instructions.
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12
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat; cover the grill.
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13
Cook the brisket 3 1/2-4 hours, until handsomely browned.
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14
Use an instant read thermometer to determine when it is time to wrap it in foil; internal temperature should be about 165u00b0.
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15
Mop or baste the meat every hour with some of the mop sauce.
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16
**If using a charcoal grill, every hour you will need to add 12 fresh coals and 1/2 cup of wood chips to each side.
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17
Generously brush the brisket on both sides with the barbecue sauce and tightly wrap it in heavy duty foil; return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, another 3 1/2 to 4 hours, for a total of 7-8 hours.
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18
**This will be easy in a smoker, it is a little more challenging to maintain such a low heat in a gas or charcoal grill.
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19
Partially unwrap the brisket to test for doneness, taking care not to spill the juices; the meat should be very dark and very tender and have an internal temperature of about 190u00b0.
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20
Open the foil wrapping at one end and pour the meat juices into a bowl.
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21
Transfer the brisket to a cutting board; let rest 20 minutes.
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22
Thinly slice the meat across the grain; spoon the reserved juices over the brisket; serve immediately.
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23
You may accompany the meat with your favorite bbq sauce, but serve it on the side.
