How to make BBQ SMOKED BRISKET incredibly TENDER | Impossibly Kosher

Easy guide to making a the most succulent, juicy and tender smoked brisket on your Weber Kettle Grill. 100% Impossibly Kosher.
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Ingredients:
– 2nd cut brisket
– black pepper
– kosher salt
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Steps:
1. create your brisket rub. 4 parts pepper, 1 part salt. so, 4 tbsp of pepper for every tbsp of salt. Put it in a bowl or shaker and mix well.
OPTIONAL: you can now add mustard or olive oil to the meat (very light coating) to act as a binder to hold the rub onto the meat. This is not necessary but can help.
2. sprinkle the rub on all sides of the meat and pat it on. Make sure to get all sides well.
3. refrigerate for 24 hours
4. prepare your charcoal grill using the Snake method, Minion method or a Slow N Sear. These methods will allow the coals to burn slowly and ignite each other and help keep temps in the kettle relatively constant. Add your wood throughout the coals so that it can burn and smoke throughout the full cook.
5. add a tray of warm water under where the brisket will sit (this will help cool the kettle and provide moisture inside, it will also catch all the juices and renderings that drip from the brisket making for an easier cleanup), close your lid, open all the vents to the maximum. When the heat gets to 225ºF, adjust them and put your brisket on the opposite side of the coals, with the fat cap facing up, close the lid, and adjust your vents.
6. Monitor the temp so that it doesn’t pass 250º F. The sweet spot really is 225º F + or – 10 degrees.
NOTE: DO NOT open the lid until the first check.
7. After 4 hours, do your first check. Here you should start to see the meat turning red, and a hard exterior. If you notice certain sections drying out, start spraying the brisket with water every 2 hours.
NOTE: If you start to see any pooling of juices, simply take a piece of aluminum foil, crumple it up and put it under the part of the brisket that is pooling the juices, so that it can drip right off.
8. After another 4 hours (total of 8 hours), your brisket’s internal temperature should be around 150-170ºF. This is known as the Thermal Stall*. Time to wrap your brisket to help it get through the final stages of the cook.
*Thermal Stall is when the brisket is fighting the temperature and releasing moisture, in other words… sweating. So we wrap it to help it push through the heat barrier so that you aren’t sitting waiting for hours for it to finish.
9. Wrap your brisket in aluminum foil. Make sure it is a tight wrap so that no steam escapes. This method is called the TEXAS CRUTCH. You can wrap the brisket in butchers paper, but we find that aluminum foil gives it the most tender results.
10. crank up the heat to around 300ºF on the Weber Kettle and put your brisket back on for 3-4 hours.
11. After 4 hours, the brisket should be done. Here you are not monitoring temps, more tenderness. You can take your thermometer poke it on the side and move it around, if it is easier to move (i.e. no resistance), your brisket is super tender.
12. Take it out and let it rest for 30 min to an hour.
13. unwrap your brisket, slice it up, serve and ENJOY!