Succulent Texas-Style Grilled Brisket

1. Trim the Brisket

Begin by trimming your brisket. Use a sharp knife to trim the fat cap down to about ½ to ¼ inch thickness. Remove any excess fat from the deep pocket and the short edge if it is less than 1 inch thick. Also, trim away any large deposits of fat from the underside. This ensures that the brisket cooks evenly and absorbs the flavors better.

2. Season the Brisket

Combine ¼ cup of kosher salt and ¼ cup of pepper in a bowl. Sprinkle this mixture generously over the brisket, making sure to cover it evenly. Once seasoned, place the brisket on a rimmed baking sheet, cover it loosely with plastic wrap, and refrigerate for 12 to 24 hours. This resting time allows the flavors to penetrate the meat deeply.

3. Prepare the Charcoal Snake

Open the bottom vent of your charcoal grill. Arrange two layers of 58 briquettes wide around the grill, leaving an 8-inch gap. Space the wood chunks evenly on top of the briquettes. Place a disposable aluminum pan in the center of the grill and fill it with 6 cups of water. This setup ensures slow, even cooking, which is essential for achieving that perfect brisket.

4. Light the Charcoal

Fill a chimney starter with 10 briquettes and light them. Once they are partially ashed over, pour them over one end of the charcoal snake. This method starts the snake burning slowly, providing consistent heat throughout the cooking process.

5. Place the Brisket on the Grill

Clean and oil the cooking grate. Place the brisket fat side down over the water pan, with the point end facing the gap in the charcoal snake. Insert a temperature probe into the meat. Cover the grill, open the lid vent, and position the vent over the gap. Smoke the brisket for 4 to 5 hours, until the meat reaches an internal temperature of 170°F.

6. Wrap the Brisket

Once the brisket reaches 170°F, place it on a large sheet of aluminum foil. Wrap it tightly with two layers of foil, marking the fat and point side for reference. This step helps retain moisture and allows the brisket to continue cooking evenly.

7. Add More Charcoal

Carefully remove the cooking grate and pour 3 quarts of unlit briquettes halfway around the grill over the gap. Replace the cooking grate and return the wrapped brisket to the grill. Reinsert the temperature probe and cover the grill again. Cook for an additional 1 to 2 hours, until the brisket reaches an internal temperature of 205°F.

8. Rest the Brisket

Transfer the foil-wrapped brisket to a cooler and let it rest for 2 to 3 hours. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and flavorful brisket.

9. Slice and Serve

Unwrap the brisket and position it fat side up on a carving board. Slice the flat part of the brisket against the grain into ¼-inch thick slices. Rotate the point 90 degrees and slice it against the grain into 3/8-inch thick slices. Serve and enjoy your succulent Texas-style grilled brisket!