Summer is almost over and I am doing some brisket burnt ends. I’m going old school kettle grill with lots of hickory smoke and cooking only the point. I’m also going hot and fast at 325. The rub is Montreal steak seasoning with some canola oil. Then gave it heavy smoke for 3 hours. I wrapped the brisket at 165 internal temp. Then waited until it hit 205 pulled it let it rest for one hour; cubed it, sauced it and cooked it for 45 minutes. I hope you like it.

7 pound brisket point trimmed
1/4 cup canola oil
1/3 cup Montreal steak seasoning
2 bags charcoal
4 cups hickory wood chips
2 cups bbq sauce
2 tablespoons beef bbq rub

3 large metal pans

Rub brisket with canola oil.

Coat with Montreal steak seasoning on all sides.

Add 25 charcoals on each side of of Weber. Light and let get hot. Place metal pan in center.

Soak wood chips in water.

Add wood chips to coal.

Add add brisket to center of grill.

Cover grill.

Add 10 charcoal to side every 45 minutes with wood chip on each side.

Cook for 3 hours or until meat in 165 internal temp.

Heat oven to 275.

Wrap brisket in foil add to metal pan add beef broth cover with foil cook until brisket is 205.

Add to oven and cook until the brisket hits 205.

Let rest for 2 hours.

Cut in cubes add sauce. Cook until cubes are sticky and tender.

Slice remainder of brisket in slices.