Texas-Style Brisket with Five-Alarm Sauce
If using a smoker:
Arrange preheated coals, drained wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place brisket on grill rack over water pan. Brush with brushing sauce. Cover and grill for 4 to 5 hours or until tender. Add more coals, wood chunks, and water as necessary, and brush with brushing sauce once or twice.
If using a charcoal grill:
Arrange preheated coals around a drip pan. Pour 1-inch of water into the drip pan. Sprinkle some of the drained wood chips onto the preheated coals. Test for slow heat above the pan. Place brisket, fat side up, on the grill rack over the drip pan. Cover and grill about 2-1/2 hours or until meat is tender. Brush meat with brushing sauce every 30 minutes and add more coals, drained wood chips, and water for the drip pan as needed.
If using a gas grill:
Preheat grill. Adjust heat for indirect cooking. Place brisket, fat side up, on grill rack over medium heat. Follow your manufacturers directions for the placement of wood chips. Pour 1-inch of water into a drip pan and place directly on rack over the lit side of grill. Cover and grill 2 to 2-1/2 hours or until meat is tender. Brush meat with brushing sauce every 30 minutes and add water for the drip pan as needed.