Backyard brisket without a smoker, just a kettle grill and patience

By Jess Ramirez · 7 minutes to read

Good Texas brisket starts with the rub, and the rub is almost nothing: coarse black pepper and kosher salt, half and half, with a little garlic if your family argues about it. Trim the fat cap to a quarter inch so the smoke can reach the meat.

Set the kettle up for indirect heat: coals banked on one side, a pan of water under the meat on the other, and two chunks of post oak on the fire. Aim for 250°F at the lid and resist opening it.

Around 165°F the stall hits and the temperature stops climbing for hours. Wrap it tight in butcher paper and let it push through. Pull it at 203°F, when a probe slides in like butter.

Rest it in a dry cooler for at least an hour, then slice against the grain, pencil-thick. White bread, pickles, onions, and something cold to drink.