Smoked BBQ Brisket

Equipment:
Smoker Grill-these can be purchased from places like Lowe's or Home Depot.  They have a separate fire box offset from the main grilling area.  Below is an example of a smoker grill.  They vary in price and you can spend as much as you choose too but you can get them complete for about $160.  The grill pictured runs about $430.

BBQ Tools
Hardwood Charcoal
Hardwood Chips-Hickory, Mesquite, Cherry, Applewood, etc. 
Charcoal Starter Chimney-These run about $15 at your favorite home improvement store.


Ingredients:
Trimmed Brisket-Brisket comes trimmed or untrimmed.  If you purchase the entire brisket you will find the meat to be very fatty.  The trimmed brisket costs a bit more per pound but saves you time because you will want to cut off most of the fat from the untrimmed piece of meat.  
(Optional) BBQ Rub-These are available for purchase anywhere.  Make your own if you like from your favorite meat seasoning flavors.  The class demonstration from June 2 did not have a rub on the brisket. 
Sweet-and-Tangy BBQ Sauce
4-6 Wood Chip Packets-Take a 12 inch square of aluminum foil and place a handful of chips in the middle.  Fold over into a square to create a sealed pouch and put three small holes on the top side.  It should look like a little pouch with vent holes.

Procedure:
1.  Start the fire in the chimney.
2.  Place the hot coals in the fire box and add more charcoal to build up enough heat to begin cooking.
3.  Let the grill heat up to 225-250 degrees.  *Don't open the lid it will take longer to heat up.
4.  While the grill is heating up, prepare brisket by trimming if needed and adding any rub if desired.
5.  When optimum heat is achieved, place the brisket directly on the far side of the grill away from the heat box.  
6.  Put wood chip packet on the fire in the fire box.  (You may have to add several packets throughout the cooking time)
7.  Cook for 4-6 hours.  Don't lift the lid once the brisket has been placed on the grill because you will lower the temperature and it will take longer for it to cook.  Maintain your cooking temperature throughout the grilling time.  If you want a smokier brisket, leave it in for the 6 hours.  A milder smoke flavor will be achieved at 4 hours. 
8.  Remove the brisket from the grill and place it in a disposable aluminum pan or a casserole dish.
9.  Cover the brisket with 2-3 cups of BBQ sauce, cover tightly with aluminum foil and place it back on the grill or put in your oven at 300-350 degrees to finish cooking for 2-3 hours.  Cooking temperature will affect cooking time.  The lower the temperature, the longer the finishing time. If you put it back on the grill, add more charcoal to increase the temperature and maintain that temperature to finish cooking the brisket.  No more smoke packets are required at this point, you are simply finishing cooking the meat. 

10.  Remove brisket from oven or grill.  There are two ways to serve brisket; pulled or sliced.  For pulled brisket, pull apart with a fork immediately.  It is ready to eat.  To slice, let the brisket rest uncovered for 30 minutes to an hour.  This will firm up the meat and make it ready for slicing.  Slice against the grain of the meat and serve.