Oklahoma Joe's Smoked Brisket Flat - what's the best charcoal grill

Special equipment: Mix all the spices in one bowl and mix them evenly.Apply the spices to the meat to ensure a large amount of seasoning on the entire surface area of the cow bris.Cover or wrap the cow bris and let it sit at room temperature while lighting the smoker or charcoal grill.Do not leave at room temperature for more than 1 hour.When the charcoal burns to white ash, the grill is ready.If a grill is used instead of a smoker, place the coal on one side of the grill, leaving a large enough area for the cattle bris to cook indirectly, and there is no coal under the meat.When the grill reaches 200 to 225 degrees Fahrenheit, sprinkle 1/4 of the wood chips on the coal, close the grate, place the cow bris on the grill and close the lid.Maintain the cooking temperature of 200 to 225 degrees F inside the grill, adding coal every 2 hours or as needed.Add wood chips every time new coal is added and spray cow bris with apple juice.Try not to lift the lid of the grill at any other time.When the cow bris reaches an internal temperature of 165 to 170 degrees F on the instant reading meat thermometer (about 4 to 5 hours later), remove it from the grill and wrap it with aluminum foil, to prevent leakage of juice.Put the cow bris back on the grill (or smoker) and cook about another 1 to 2 hours when the cow bris is very tender and reaches an internal temperature of 190 degrees F.Take a 45-minute break and open the packaging slice.Barbecue sauce is served with side dishes.This recipe is provided by a chef, restaurant or culinary professional.It has not been tested for home use.