Reply #11: I have very high regard for ATK [View All]

My inclination was to do something similar -- grill on BBQ first (with wood chips tossed in for good measure) and then wrap tightly and do the thing described in another DU thread where the trimmed fat is lain upon the seared beef) and cook slowly in oven, then perhaps finish on the grill if possible (meaning, if the smell hasn't already resulted in cessation of the cooking process and initiation of the eating process). I have some liquid smoke that I could add a drop or two into the foil packet, too.

And then, smother in my favorite bbq sauce, KC masterpiece (I know, some people hate it, but for whatever reason, it suits my palate)

edit to add my comments about beef and texture: since this will be my first brisket, I can't offer any real suggestions about the texture, but only to say that (and I learned this from Alton Brown) it's the conversion of the connective tissue to gelatin that results in juicy tender beef, and there's a certain specific point when this happens -- too soon and it's tough and chewy, too long and it ... well, I don't know exactly -- is that when it gets mushy?