Barbecued Beef Brisket

1. Prepare the brisket

Cut slits in the fat cap of the brisket in a crosshatch pattern to allow the brine and rub to penetrate the meat more effectively.

2. Brine the brisket

Dissolve 0.75 cups of table salt and 0.5 cups of sugar in 4 quarts of cold water in a large container. Submerge the brisket in this brine solution and refrigerate it for 2 hours.

3. Prepare the wood chip packet

Wrap the soaked wood chips in foil and poke several vent holes in the packet.

4. Prepare the rub

Mix the remaining 2 tablespoons of sugar, 3 tablespoons of kosher salt, and 2 tablespoons of pepper in a small bowl.

5. Apply the rub

After the brisket has brined for 2 hours, remove it from the brine, pat it dry with paper towels, and rub it all over with the sugar and salt mixture.

6. Prepare the charcoal grill

Open the vent halfway and arrange 3 quarts of unlit charcoal on one side of the grill. Place a disposable aluminum pan filled with 2 cups of water on the other side. Light a chimney starter filled with charcoal and, when the coals are hot, pour them on top of the unlit coals. Add the wood chip packet to the coals and place the cooking grate over them. Cover the grill and adjust the vents to maintain a temperature of around 250 degrees Fahrenheit.

7. Prepare the gas grill

Place the wood chip packet on the primary burner and a disposable aluminum pie plate filled with 2 cups of water over the other burners. Turn all the burners to high until the wood chips start to smoke, then set the primary burner to medium and turn off the other burners.

8. Cook the brisket on the grill

Prepare a foil-lined baking sheet with a wire rack and clean and oil the grill grate. Place the brisket on the grill, fat side up, and cover. Let it cook for about 3 hours, maintaining a steady temperature.

9. Preheat the oven

Preheat your oven to 325 degrees Fahrenheit.

10. Finish cooking the brisket in the oven

After 3 hours on the grill, transfer the brisket to the prepared baking sheet and place it in the oven. Roast the brisket until it is tender and the internal temperature reaches 195 degrees Fahrenheit, which should take about 2 hours.

11. Rest the brisket

Transfer the brisket to a carving board and tent it loosely with foil. Allow the brisket to rest for 30 minutes.

12. Slice and serve

Slice the brisket against the grain and serve.