Tonya's Barbecued Brisket

Brisket is a large piece of chest beef. It's generally pretty fatty when you buy it in the store, so it helps to trim a lot of the fat off the brisket when you get it from the package. It's a cut that benefits from long, slow, moist cooking. A lot of times what I'll do is season my brisket, then being as I don't have a smoker, I'll put it on my charcoal grill with some smoke chips on there. Mesquite is the chip of choice around here. Have the coals low as we want the smoke flavor more than the heat. Close the lid and walk away. Check it every once in awhile to make sure there is still plenty of smoke coming up. After about 1 1/2-2 hours, remove the brisket from the grill and wrap tightly in foil. Put in a baking pan and slip in the oven at 300° for about 4 hours more. By this time it should be about fork tender. Cut across the grain and serve. You can skip the smoking step if you desire - can go straight into the oven like a roast. (works well in a crockpot too!)
Brisket recipe shared by Tonya

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