Slow Smoked Brisket
- Pepper, freshly cracked
- Beef Brisket, size of your choice
- Barbecue sauce (optional)
- Prepare the grill. Set about 20-30 charcoal briquettes in a tall pile on the grill, near the grate. Keep the grate open slightly, and open more or less throughout cooking in order to keep the grill at a steady 250-275°F. Light about 10 briquettes in a starter or on the other side of the grill, then add to your existing pile. You can add charcoal as the others die down during cooking, but don’t light them. They will ignite naturally from the existing charcoal.
- Pull out the brisket and let it sit to reach room temperature, about an hour. Then, begin trimming with the meat side up, cutting any large pieces of fat off the sides.
- Flip the brisket over to the fat side and trim the fat leaving about a 1/4″ layer all the way across.
- Season all sides generously with salt and freshly cracked pepper. This will create a nice crust.
- Place the brisket on the grill, on the side without coals, fat side up. Place a narrow metal pan filled with water, about 4-6 inches deep next to it on the grill on the side closest to the coals.
- Cook for 6 hours adding coals and adjusting the grate as needed in order to maintain between 250-275°F.
- Around the 6 hour mark, remove the brisket and wrap entirely with foil. Place back in the grill for another 2 hours.
- Begin checking the meat with a thermometer. The optimal internal temperature will be between 200-210°F, though Franklin Barbecue recommends right around 203°F. Feel the meat with your hands (with gloves, of course) and it should feel soft and tender, almost bouncy.
- Remove and let it rest for 30 minutes before cutting in slices against the grain and serving.