Easy Smoked Brisket
This is one of Matt Martinez's shortcuts to achieving authentic flavor with less than usual work. I know that when I have used this technique it is universally acclaimed as delicious. It could hardly be any easier. I can't remember which of Martinez's cookbooks this came from at the moment but they are all very good . Smoked Brisket 8-12 pound short, fat beef brisket Wood chips soaked for 1 hour Season untrimmed brisket if desired. Prepare charcoal grill so that charcoal is ash white. Place wood chips on coals. Grill until dark and crusty on both sides, 30-40 minutes, turning occasionally. Expect flare-ups, but allow meat to char. Bake in oven on a rack, covered, at 300° or 350° for 30-45 minutes per pound.