Unpack and rise the brisket

Trim all the fat and silver skin on the opposite side of the fat cap exposing the meat

Shake the kosher salt all over the meat

Shake the BBQ rub on top of the salt

Preheat your BGE to 350°

Use a plate setter for indirect heat

Use chunks of pecan wood

Use a drip pan

When the BGE is at 350 and you see that thin blue smoke place brisket (fat side down) in the BGE

Cook until the meat measures 170° in the thickest part

Wrap the brisket in aluminum foil and place back in the BGE

Check the brisket when the meat measures 190° if there is no resistance when you put a fork in the meat it is ready if not keep cooking until the meat feels like jelly

Wrap the foiled brisket in a towel and place in a cooler (no ice) to rest for 45 minutes to 1 hour

Slice and serve