Lay soaked wood chips directly over hot zone grill grates (or coals).
When wood chips begin smoking, lay brisket over grill grates of hot zone, searing for 5 minutes per side, with grill lid open.
Immediately transfer brisket, fatty side up, to cool zone, turning every 30 minutes & flipping once per hour, while basting intermittently with oil, cooking for 6 hours with lid closed, or until internal temperature reads, 205○F.
Sharing is caring – Crack another one of those fine brews for yourself & toss one to a buddy.
Transfer brisket to a cutting board & allow to rest 30 minutes before shredding.
Using 2 forks, pull the tender smoked strands of meat from one another.
Pour A Bachelor & His Grill’s, “South Texas Barbeque Sauce” over the meat, tossing to coat thoroughly (recipe above). Plate & serve!
After 8 hours of prep, grilling & chilling – It’s time to celebrate with a cold brew & a buffet of sweet & spicy barbequed brisket. Cheers! Click Here For Sauce Recipe