Place on the grill over indirect heat with a drip pan directly under the meat. After about an hour, start to use the drippings to baste the brisket every half hour. Grill or smoke (if using a smoker box) for 1 1/2 hours per pound of meat, or until internal temperature is between 160 degrees and 185 degrees.
1 10-12-pound whole beef brisket, fat trimmed to 1/4" thickness; 1/3 cup kosher salt; 1/3 cup freshly ground black pepper). Special equipment: A gas grill with a .
I'm eating a slice right now as I write this and it not only passes muster â€” it's a contender.Award winning brisket, smoked on your very own gas grill!