Brisket (Old)

Brisket, approx. 4 lbs.
Lump charcoal
2 cups barbecue sauce, e.g., Big Al’s KC Barbecue sauce (optional)
Wood chips (mesquite, etc.) (optional)

Marinate brisket/butt overnight, see brisket marinade or mojo mariande
Coat brisket/butt in barbecue sauce and set aside. (optional)
Soak wood chips in water and set aside. (optional)
Fill smoker firebox with lump charcoal, light and wait until fire is well started, about 10 minutes.
Close the smoker lid and carefully monitor as it heats up. Close vents to regulate temperature as it approaches 225°F and stabilize the temperature at 250°F.
Add the following to the smoker quickly to minimize oxygen allowed into the smoker:
- chips directly on charcoal (optional)
- plate spreader (feet up)
- drip pan filled with water
- grill rack
- brisket, fat side down
Smoke for a total of 1 hour 15 minutes per pound, opening lid as infrequently as possible.
With 2 hours left and brisket/butt is between 150°F and 170°F, remove and wrap in foil with ½ cup of liquid (beer, wine, broth, apple juice, etc.).
- Continue smoking for last 2 hours until temperature is 200°F.
Remove foil, reserving drippings for gravy if desired.
For well-browned exterior bark, return to smoker for 15 minutes and open vents, allowing temperature to rise to 300°F or higher.
Allow brisket to rest for 15 minutes, then slice thinly against the grain.