BRISKET-Grill to Oven Method

Brisket

Marinade/Rub
3 Tbsp. salt
1 ½ teaspoon black pepper
2 Tbsp. Chopped fresh thyme
1 tsp. Minced garlic
6 bay leaves
4 Tbsp olive oil

1 (4-pound) beef brisket (NOT corned)
Wood chips, soaked

Combine salt, pepper, thyme, garlic, bay leaves and olive oil. Place the brisket in a glass baking dish. Using your hands, rub the marinade all over the brisket until it’s evenly coated; cover with plastic and refrigerate for at least 12 hours.

About 30 minutes before cooking the brisket, remove it from the fridge and allow it to come to room temperature. Heat a smoker or grill to 300 degrees and place the brisket on the rack. Add a handful of soaked wood chips to the coals, periodically, to smoke the brisket (whenever the chips stop smoking, add more). The goal for the first hour is to get some color on the outside of the brisket while infusing the meat with a smoky flavor.

Resist the urge to check on the meat every five minutes. It’s best to keep the lid closed as much as possible to trap the smoke inside. But if the inside of the grIll gets too hot, open in periodically to lower the temperature or to make a smaller bed of coals. After approximately 1 hour, transfer the brisket to a foil-covered pan and finish in a 300 degree oven for an additional 5 hours, flipping the brisket over every hour until the meat is tender enough to cut with the side of a fork.