Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). Turn off burner under drip pan.
Add soaked wood chips to smoker box. Alternatively, wrap 2 cups (5 oz/150 g) wood chips loosely in foil to create a small pouch, punching a few holes at the top of the pouch to let the smoke out. Place smoker box or pouch on the grill grate above the burner that is turned on for 10 to 20 minutes, or until starting to smoke.
Combine white vinegar, cider vinegar, sugar, ketchup, hot pepper sauce, mustard, garlic powder and onion powder in a medium bowl; set aside for basting. Pat beef dry with paper towel. Season all over with salt and pepper.
Place roast on grill over drip pan (off the heat). Insert an oven-safe meat thermometer sideways into centre of roast, avoiding fat.
Close lid and cook for 2 hours. Flip roast and baste with vinegar sauce using herb mop. Repeat flipping and basting every 2 hours, for 8 to 10 hours total cooking time until meat is fork-tender and thermometer reads between 200°F (93°C) and 205°F (96°C).
Transfer brisket to a cutting board, cover with foil and let rest for at least 15 minutes.
Carve roast across the grain into thin slices.
Avoid lifting the barbecue lid to ‘peek’ at the brisket between mopping intervals. For best flavour and tenderness, you want to keep the smoke inside and maintain an even temperature. When flipping and basting, work quickly and close the lid as soon possible.
Let your brisket stand at least 15 minutes before carving to allow the juices to settle.
Serve with your favourite barbecue sauce on the side, if desired.
Leftover brisket will develop a smokier flavour the next day.