Buying a Brisket
Choose a brisket 10-pound - 12-pound if possible. Larger will work though. It’s just easier to start with a smaller one. I used a Prime grade brisket from Costco. (Only $2.99 a pound)
Trim the big chunks of fat off and the fat side should be trimmed to about 1/4-inch. I trimmed 2-pound of fat off my 12-pound brisket.
Weber Charcoal Set-up
Place both crescent-shaped charcoal pans in your Weber on opposite sides of the grill with a Weber aluminum drip pan in the center. Light a chimney full of briquettes and divide between both sides.
Vents & Heat
Top vent should be fully open. Adjust bottom vent about halfway open to maintain about 350 degrees. I made a mark with a sharpie at the full open point and the fully closed point.
Continue Cooking in a Pan
When the meat is 165 - 170 degrees (about 2 hours) take off and put in a heavy foil pan, fat side up, and seal with foil. (While you have the meat off it’s a good idea to shake the ash off your coals and add a few more briquettes.) Leave the thermometer probe in the meat and place pan on the grill. When it gets to 200 degrees open foil and use probe to test for tenderness in the flat. It should feel like room temperature butter. If it’s not tender enough leave on for another 30 minutes and check again.
Remove Point from Flat
When it’s tender enough, remove and cut off the point. You can easily run a knife through the layer of fat between the point and the flat. Wrap the flat in double foil and towels and put in cooler to rest 2 - 3 hours. If you need to stall longer, you can put in oven wrapped at 170 - 180 degrees.
Making Burnt Ends from the Point
Slice the point lengthwise in 1-inch slices