COOK IT.
Set up your Nexgrill kettle for low, indirect heat using the Snake Method. 225 degrees is the sweet spot!
Place brisket on the grill over indirect heat, fat cap side up – away from any coals or flames.
Add wood chips (we like hickory) to your heat source for some seriously smoky flavor infusions.
Cook until the internal temperature of your brisket reaches 155 degrees. This could take anywhere from 3-5 hours, but this stuff’s worth it!
Once your brisket reaches 155 degrees, wrap it in foil and continue cooking until its internal temperature climbs to 190 degrees. Another 2-4 hours.
Remove your brisket from the grill and let it rest inside the foil for about an hour. This step is crucial! Don’t let your growling stomach spoil all of your hard work.
Carefully unwrap your brisket baby and realize immediately your life will never be the same. But stay focused! We still need to assemble.
Slice brisket against the grain as thinly as possible.
Bottom bun, three slices of brisket, a healthy scoop of coleslaw, top bun, and repeat.