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1
When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals.
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2
Place the brisket, fat side up, over the drip pan.
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3
Cover the grill and adjust the dampers to maintain slow steady heat.
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4
While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes.
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5
After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly.
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6
Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly.
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7
Cook 4 to 5 hours total until the meat almost falls apart.
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8
Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals.
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9
Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes.
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10
Remove the cover and brush the meat with the sauce.
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11
Place the meat on a platter and slice.
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12
It will crumble.
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13
Serve the meat and the remaining sauce on split and buttered sandwich buns.
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14
Any leftover sandwiches can be frozen and reheated in a Microwave or conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.
