Barbecued Brisket

Step 1

Prepare and heat a grill stocked with hickory. This is a slow cooking meat, so the temperature of the grill should be between 240 and 250 degrees F.

Step 2

Trim the fat off of the meat, leaving 1/4-inch of fat cover. Season the meat with salt and pepper and grill until an inserted instant read meat thermometer says 200 degrees F in the thickest part of the meat, 12 or more hours, checking the internal temperature every 30 minutes during the last 4 hours. If the brisket seems to dry out, when it reaches an internal temperature of 170 degrees, cook the meat for the remainder of time wrapped in foil.

Step 3

Wrap the meat in aluminum foil when done cooking and place in a cooler for 3 to 4 hours prior to slicing.

Step 4

Prior to cutting/slicing, brush the meat with barbecue sauce over the outside surface; serve the meat with more sauce.