BBQ Brisket

I realize that this isn't the greatest picture of barbeque brisket, but my camera isn't the greatest, and I was hungry. I picked up this very small brisket on a very good sale at HEB plus and it was wonderful. Here's how to make it:


Heavy duty foil
Season salt
Freshly ground black pepper
brisket

Set up a charcoal grill with one side hot and the other side cool. (Put all the coals on one side.)Season the brisket with the season salt and pepper. Sear the brisket on the hot side of the grill, just until it is nicely browned on the outside. Repeat until both sides are browned. Wrap the brisket in the heavy duty foil. I used two layers of foil. If you don't have heavy duty, use 4 or 5 layers. Place the foil packet as far away from the heat as you can inside the grill and close the lid. Turn the packet over every 30 minutes or so, and add more coals if needed. Use a chimney starter when it's time to add more coals.

This small brisket cooked for about 3 1/2 hours and it was fabulous. We did add more coals about half way through the cooking time. Let the meat rest for a few minutes before ripping it to shreds. Add barbeque sauce if you want.