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Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
In place of simple salt and pepper, you can use any All-Purpose Rub. You can also follow this technique for first cut brisket, but expect leaner slices of meat.
1 (4-pound) second cut brisket
1 tablespoon Haddar Kosher Salt
1 tablespoon freshly ground Gefen Black Pepper
1/2 cup Telma Barbecue Sauce, optional
Prepare the grill for indirect heat cooking. Remember to place wood chips on the grill for 15 minutes before grilling. For a charcoal grill, simply place on top of charcoal. For a gas grill, place wood chips in a wood chip container or in a packet of foil, studded with holes, to release smoke.
Rub meat with salt and pepper and place on grill over indirect heat. Cover and cook for 40 minutes.
Preheat oven to 350 degrees Fahrenheit. Remove brisket from grill and place in a 9×13-inch baking dish.
Cover tightly with foil and place in the oven for two and a half hours. If glazing with barbecue sauce, turn oven up to 500 degrees Fahrenheit, brush sauce all over brisket and cook, uncovered, for an additional five minutes per side.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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