Consider cold smoking on grill for 2 or 3 hours to get the nice smoke ring, then wrap in foil and put into a 275 degree oven for 3 hours. Once internal temp is 185 degrees, the tough tissue holding meat together will break down. Refrigate over night then slice, heat back up and serve. You will get a great cut and brisket will not rip like a roast.

Reviewed On: Oct. 19, 2008