Smoked Beef Brisket texas Style

• 5 -6 lbs beef brisket
• cracked sea salt
• cracked pepper
• olive oil

1. You will also need 2 medium aluminum pans & 1/2 cup hickory chips , 1/2 cup cherry wood chips.
2. 1 medium bag of charcoal.
3. Dry off brisket & coat lightly with oil.
4. Cover with sea salt & pepper.
5. Don't be stingy!Let Brisket rest in the refrigerator for 30 minute
6. While the meat is chillin' out let's get the grill ready.Place 1 aluminum pan filled with hot water off to one side of the bottom of the grill & the coal to the other side.Use a coal chimney if you have one.
7. Put on the lid & let heat up to 225 degrees.Don't go over 250.
8. This method is called indirect heating.
9. Once the coals are ready place the Brisket fat side down over the pan of water.
10. Put the cherry & hickory chips on the coals & place the other aluminum pan filled with water over the fire.
11. Helps keep the heat just right.
12. Cook for 8-10 hours @ 225. checking on the coal every hour or so & replacing as needed.
13. Don't add any more wood!
14. Will be too smokey.
15. Check with meat thermometer when core temperature is about 180 or 190.
16. Remove from grill & let rest for 20 minute.
17. Slice up & serve on a bun dry or with your favorite sauce.

beef brisket, salt, cracked pepper, olive oil

Taken from www.food.com/recipe/smoked-beef-brisket-texas-style-408802 (may not work)