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1
Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water.
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2
To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only one-quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals.
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3
Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes.
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4
Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275u00b0 throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature.
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5
Add an additional 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork- tender (a thermometer inserted in brisket should read about 190u00b0); add additional coals and wood chips as needed to maintain a grill temperature of 275u00b0.
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6
Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.
