| 1 | Recipe by: the thrill of the grill by chris schlesinger Rub the brisket thoroughly on all its sides with the barbecue rub, and allow it to come to room temperature. |
| 2 | In the pit of a covered grill, build a very small fire on one side as far up against one wall as possible. |
| 3 | Place the brisket on the grill on the side opposite from the fire so that none of the brisket is directly over the flame. |
| 4 | Put the top on the cooker, pull up a chair, and grab the cooler. |
| 5 | This is where a person learns about the zen of barbecue. |
| 6 | You gotta keep the fire going, but very quietly. |
| 7 | If you"ve got a thermometer on your covered grill, you want to keep the temperature between 180 and 220°F. |
| 8 | Remer, "slow and low is the way to go." you have to figure out your own personal refueling policy. |
| 9 | The one i like is one handful of coals or wood chunks to every beer. |
| 10 | This goes on for about 8 to 10 hours or however long you can make it, the longer the better. |
| 11 | Don"t be scared by the darkening of the exterior, the outside of the brisket will be superdark--my personal favorite part. |
| 12 | Upon completion, pull the brisket out, trim off any excess fat, and slice it thin. |
| 13 | Serve with barbecue sauce on the side--no pro would ever cover properly cooked brisket with sauce, he"d just dab on a touch. |
| 14 | Obviously the key here is a tremendous amount of patience and a day when you want to do nothing but sit around. |
| 15 | But the end product is one of those great culinary events that results from spending a lot of time doing something that is relaxing and enjoyable. |
| 16 | Make sure you have plenty of tall boys for eating this |
