Mighty Fine Barbecued Brisket

We got this recipe from Wayne L - sounds yummy and thanks!

Ingredients

Large (10+ lbs) Prime (high quality)

Angus Beef Brisket, (Aged appropriately!)

Prepared Hickory Chips (~ 8 Cups)

Salt and Pepper (fresh ground)

Garlic Powder (to taste)

Cayenne Pepper (Fresh Ground - to taste)

Smokin Habanero Mombo Sauce (to taste)

Directions

Hickory Preparation:

(for Slow-Cooking)

This amounts to "water-logging" the hickory chips.

Preferred method is using clean, food-grade, 5-gallon pail and place Hickory

(enough for the cooking endeavor) into pail.

Place weight on the chips to hold them on the bottom.

Add enough water to cover hickory + 3 inches.

Soak for 48 to 72 hours.

Change water (rinse) prior to use in grill.

Cooking the Brisket:

Heat the grill (240-250), stocked with 1/4 of the hickory.

Place hickory around the edges of the grill to obtain slow smoldering.

The temperature of the grill should stay between 240 and 250 throughout the grilling.

Trim fat from the brisket, leaving about a quarter-inch of fat "covering" on the brisket.

Season the brisket with the dry ingredients.

Slow grill

(@ 240 to 250) until brisket internal temp is 200 in middle of the thickest part.

This will take at least 9 hours (if Brisket is ~ 10.5 lbs).

Whilst slow-cooking, perform the following:

a) Don't let temp go out of range
b) Replenish hickory every 2 hours
c) Start checking internal brisket temp @ ~ 6 hours, checking every 30 minutes thereafter.

If brisket seems dry at ~ 170, wrap it in foil for the remainder of cooking.

Wrap in foil when done cooking and let sit in an insulated containeror environment (to retain heat) for no less than 1 hour prior to slicing.

Optional:

Brush outside of brisket with Mombo sauce prior to slicing.

Slice across the grain.

Serve meat with more sauce - although some people love the flavor of the brisket so much that they will not want to apply more sauce.