Andy's Brisket

5-7 pounds beef brisket
barbeque seasoning / rub (Iron Grill, Southwester style barbecue seasoning)
hickory chips
grill 
coal
divider to isolate coals
heavy extra large aluminum foil
12 oz. cola
 This is a good way to prepare a smoked brisket without a 'Texas style' smoking rig.  The smoked flavor is imparted to the meat during the first few hours in the grill, and it is then rendered succulent and tender in the oven. 

Set up the grill as shown in the photo, with the coals grouped together and isolated on one side of the grill, above one of the vents.  The homemade heat shield holds the coals and protects the brisket from radiant heat from the coals. Orient  the lid vent above the coals to keep the draft flow away from the cooking area.  Start with enough coal to make a head-of-lettuce sized pile of coal, and add a few more briquettes later. 
Rub brisket with seasoning Move coals to one side of the grill Place wet hickory chips on hot coals
Place brisket opposite of coals, fat side up Add a pan of water near the coals

Adjust the vents to keep the heat low
Place a few handfuls of water-soaked hickory chips on the coals before the grill and brisket are put in place.  Prepare the brisket by rubbing both sides with a liberal coating of BBQ seasoning, place it on the grill fat side up (for self-basting). 

Place a pan of water near the coals to keep the meat moist during smoking, and close all the vents except for the ones directly above and below the coals.  Leave these vents about 20% open, as shown in the photo.  

During smoking, the outside of the grill should be almost too hot to touch, but no hotter. (the smoking temperature should be about 250°F) 

Smoke the brisket for 4 hours, checking the coals, water, and wood chips every hour or so.  

Next, remove the brisket from the grill and place it  in an appropriately-sized roasting pan,, fat side up, and pour the cola over the brisket.  Now, sprinkle a liberal coat of seasoning on the brisket and seal the pan with aluminum foil.  Roast the brisket in the oven for another 8 to 10 hours. 

Remove the middle and top layers of fat from the brisket before carving.  Serve with barbecue sauce and buns or rolls.

The grill-smoker is working

Trimming the fat