Smoked Beef Brisket "texas Style"

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   You will also need 2 medium aluminum pans & 1/2 cup hickory chips , 1/2 cup cherry wood chips.

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   1 medium bag of charcoal.

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   Dry off brisket & coat lightly with oil.

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   Cover with sea salt & pepper.

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   Don't be stingy!Let Brisket rest in the refrigerator for 30 minute

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   While the meat is chillin' out let's get the grill ready.Place 1 aluminum pan filled with hot water off to one side of the bottom of the grill & the coal to the other side.Use a coal chimney if you have one.

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   Put on the lid & let heat up to 225 degrees.Don't go over 250.

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   This method is called indirect heating.

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   Once the coals are ready place the Brisket fat side down over the pan of water.

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    Put the cherry & hickory chips on the coals & place the other aluminum pan filled with water over the fire.

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    Helps keep the heat just right.

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    Cook for 8-10 hours @ 225. checking on the coal every hour or so & replacing as needed.

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    Don't add any more wood!

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    Will be too smokey.

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    Check with meat thermometer when core temperature is about 180 or 190.

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    Remove from grill & let rest for 20 minute.

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    Slice up & serve on a bun dry or with your favorite sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.