This is the Texas BBQ staple. Beef is king, and brisket rules. You need a smoker or a Weber – something you can slow cook the meat on. My son-in-law Jack did this one and had wind and rain issues, but as you can see, had some good first-time results.

1 4-pound brisket flat (I got mine at Happy Family Ranch)
4 tablespoons kosher salt
4 tablespoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
8 ounces squeeze butter

1 Weber Grill
Charcoal
2 cups Hickory wood chips
1 aluminum drip pan

Aluminum foil pan
Foil to cover brisket
Meat thermometer

Soak three cups of wood chips in water for 30 minutes.
Start grill with 20 charcoal briquettes on each side of aluminum drip tray.
Coat brisket with salt, garlic, and pepper; let sit for 30 minutes before cooking.
Spray the grill plate with oil.
Add small handful of wood chips to the charcoal.
Place brisket directly on grill plate over the drip pan.
After 1 hour, add more wood chips and charcoal. Add seven more charcoals to each side every 45 minutes.

After 90 minutes of total cooking time, squeeze butter on bottom of tin foil pan.
Place brisket on butter.
Securely cover the brisket with foil.
Return to grill; do not add any more wood chips.

Cook until internal temperature reaches 200-205 degrees.  You will b looking at 3 to 4 hours because temperature can vary inside a Weber and stop peeling your letting the heat out.

Let rest for 15 minutes.