Texas-Style Smoked Brisket

INGREDIENTS

• 1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness
• 1/3 kosher salt
• 1/3 freshly ground black pepper
• A charcoal grill and a drip tray
• A chimney starter
• 2 20-pound bags hardwood charcoal (you may have some left)
• 8–12 2–3-inch untreated kiln-dried hardwood chunks, preferably hickory or oak
• A grill or analog thermometer (we recommend it even if your grill has one)