Meal Solutions

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Ingredients:

• 3 tbsp kosher salt
• 3 tbsp Hy-Vee ground black pepper
• 1 (7-1/2- to 8-pound) untrimmed whole beef brisket
• 1 (12 ounce) bottle beer
• 1/2 c. water
• 1/4 c. Hy-Vee canola oil
• 2 tbsp Hy-Vee Worcestershire sauce
• 2 large cloves garlic, peeled and smashed
• About 5 pounds 100%-natural lump charcoal
• 192 cubic inches (about 6 cups) apple, mesquite or hickory wood smoke chips, soaked in cold water for at least 1 hour
• Hy-Vee Bakery Kaiser buns, for serving
• Kansas City-style barbecue sauce, for serving

All you do

1. Combine salt and pepper. Rub a liberal amount on the meaty side of brisket. Use a smaller amount on the fat side of brisket. Wrap in plastic wrap, place on a rimmed baking sheet and refrigerate overnight.
2. To make mop, combine beer, water, canola oil, Worcestershire sauce and garlic. Cover and refrigerate.
3. Prepare charcoal grill for indirect grilling. When charcoal is ash gray, drain 1 cup wood chips and scatter evenly over charcoal. Bring grill to 200 to 225 degrees, regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
4. Place brisket, fat-side-up, on a double layer of heavy-duty aluminum foil. Cook, with grill covered, on hot grill rack over indirect heat for 8 to 10 hours or until very tender when pierced with fork. Turn brisket over for last 30 minutes of grilling.
5. Every 1 to 1-1/2 hours, add enough charcoal to maintain a single layer of charcoal and to maintain 200 to 225 degrees and add 1 cup drained wood chips.
6. Liberally brush brisket with chilled mop each time grill is opened.
7. Transfer brisket to platter; let stand, covered, for 15 to 30 minutes. Thinly slice brisket across grain. If desired, serve on toasted buns with barbecue sauce.