Prep 30 mins
Cook 8 hrs
This is one of the most delicious ways to prepare a beef brisket. You'll have the neighborhood over once the smell hit's the air. Best when prepared on a Weber!!
- You will also need 2 medium aluminum pans & 1/2 cup hickory chips , 1/2 cup cherry wood chips. 1 medium bag of charcoal.
- Dry off brisket & coat lightly with oil. Cover with sea salt & pepper. Don't be stingy!Let Brisket rest in the refrigerator for 30 minute
- 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. Put on the lid & let heat up to 225 degrees.Don't go over 250. This method is called indirect heating.
- Once the coals are ready place the Brisket fat side down over the pan of water. Put the cherry & hickory chips on the coals & place the other aluminum pan filled with water over the fire. Helps keep the heat just right.
- Cook for 8-10 hours @ 225. checking on the coal every hour or so & replacing as needed. Don't add any more wood! Will be too smokey. Check with meat thermometer when core temperature is about 180 or 190. Remove from grill & let rest for 20 minute.
- Slice up & serve on a bun dry or with your favorite sauce.
I submitted a comment, but it seems to have gotten lost. I am not rating this recipe because I have not tried it and it may be delicious, however, it is not how brisket is made in Texas. I was born and raised in Texas. We use many different recipes, woods, seasonings and methods of cooking brisket....but I have never seen brisket cooked this way in Texas!