Smoked Carolina Beef Brisket
- 1 flat-cut brisket, about 4 lb.
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 jar vinegar BarBersQ sauce
- 2 oz. wood chips
- 8 ears of corn, unshucked
Place the pan with the brisket on an electric smoker rack and fill the wood chip tray. Close the door and turn the smoker to 250°F according to the manufacturer's instructions. Smoke the brisket until cooked through and fork-tender, 8 to 9 hours, turning the brisket every 3 hours. During the last 1 1/2 hours of cooking, carefully arrange the corn on the remaining smoker racks and smoke for 1 1/2 hours.
Remove the corn from the smoker. Transfer the brisket to a carving board and cover loosely with aluminum foil. Let rest for 5 to 10 minutes. Slice the brisket against the grain and arrange on a warmed platter. Pour the remaining barbecue sauce over the brisket. Serve immediately with the corn, allowing diners to shuck their own. Serves 8.