The night before cooking, rub kosher salt on both sides of brisket, wrap in foil and let sit over night in fridge.
2 pounds Beef Brisket (size depends on how many people feeding or for leftovers) Kosher salt 2/3 cup molasses 2/3 cup Jack Daniels
pre-heat grill to 250 degrees. I have a 4 burner, so i leave the two outside burners on, middle two off.
take brisket out and let it get to room temp mix Jack Daniels and molasses, then bring to boil. Put in fridge to cool down remove mixture and rush on both sides of the brisket place brisket in heavy foil and tent fold it (looks like a tent)
at 3 hours I inject 2-3 ounces of beef broth (amount depends on size of brisket) let cook for another hour.