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Ingredients
- 1 (14 to 15 pound) certified Angus brisket, held in the cryovac bag at 33 to 35 degrees F for 40 to 45 days
- Salt and freshly ground black pepper
- Barbecue sauce, homemade or store bought
Method
- 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.
- 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.
- Wrap the meat in aluminum foil when done cooking and place in a cooler for 3 to 4 hours prior to slicing.
- Prior to cutting/slicing, brush the meat with barbecue sauce over the outside surface; serve the meat with more sauce.
