Direct heat brisket on a barrel grill

Season the brisket simply with salt and pepper, no binder needed if the surface is tacky; leave the fat cap on the meat side to render into the coals and protect the meat.

Put the brisket on the barrel cold, fat side up, and raise it as far from the fire as it goes; build a wood fire and burn it down to coals, then supplement with lump charcoal.

At about 110 degrees internal, flip it fat side down for fat smoke.

Around the stall, about 155 to 160 internal, ideally before it, flip back fat side up.

Hold the ambient temperature around 200 to 225, keeping the flame low with direct heat; at the stall it may go up to about 225 to 250.

After about six hours, at around 180 internal, take it off and wrap it in butcher paper with extra fat added.

Return it and cook to tenderness, about 204 to 205 internal.

Rest it, ideally in a cooler for eight to 12 hours, then unwrap on a cutting board and slice; taste a slice and an end cut.