Set grill to 400 degrees. Add the plate setter to create an indirect cooking.
Add lump wood to the bottom of the grill to create a light smoke.
Add a few piece of wood to the grating. When it is time, lay the brisket on the wood to create a dome shape. This will allow any juices to run off quickly and not pool on hte surface of the meat. That might impact the formation of the bark.
Prepare the Brisket
Trim the fat from the brisket. Spend a few minutes to cut the majority off. The brisket will have enough fat in the marbling.
Prepare the Rub
Mix salt, pepper and celery seed together in a bowl. Rub on top side of the brisket only.
Grill the Brisket
Place brisket on the grill grate with indirect heat.
Lightly spray the brisket with water each hour. This will help form the crust on the brisket
After three hours on indirect heat on grill, remove from grill. The brisket should have a nice dark crust.
Finish the Brisket in the Oven
Remove the brisket from the grill and wrap it in two layers of foil and one layer of butcher paper on sheet pan.
Place in the oven at 275 degrees. Keep it on a sheet pan in case of any drippings.
Cook for two hours. Test internal temperature to be 200 - 205 degrees. You should be able to stick a skewer into the meat and have it slide in with no issues.
Rest for at least an hour before slicing against the grain.
Faster Option: This is a much faster way to smoke a brisket than the traditional low-and-slow method. It also provides more repeatable results. Finishing in the oven eliminates most of the variables that will negatively impact the results, had it remained on the grill.Meal Prep Options: 1. Make sure it is fully defrosted if it was frozen. 2. Cut off the extra fat. 3. Prepare the rub but don’t put it on yet. Freezer Friendly: To freeze, slice the brisket and wrap it in Press and Seal. Place it into a gallon sized, freezer-safe Ziploc bags. I like to double wrap them as the meat is expensive, and I have put a lot of work into it. If I do the double wrap, the meat comes out delish, and I love it in my lunches. Wood Choice: The taste of Hickory as it really complements the rub. My recommendation is to remember that a little goes a long way. You do not need three full hours of billowing smoke to impart the smoke flavor. Doneness: To test to see if the brisket is done, stick a wooden skewer through the foil and into the meat. You are looking for very little resistance. That indicates that the internal temperature was hot enough to break down the connective tissues. If there is hesitation, it is not ready. The meat should be between 200 and 205 degrees at this point.