Season the brisket with salt and rub on all sides. Place the brisket, fat side up, in a shallow aluminum pan, or you can make one yourself by doubling heavy-duty aluminum foil and crimping the edges up tightly.

Prepare charcoal grill for indirect heating, by placing hot charcoals on 2 edges of the grill and leaving the middle empty.

Throw in about 1 cup of prepared wood chips over charcoal. Place the grates and put the brisket with aluminum pan in the middle. Cover the grill, and turn the vents off, leaving just a little opening, to keep the grill temperature low. You want to aim for 250-275°F. Make sure the vent on the cover is away from charcoal/wood chips to draw smoke through the grill.

Cook the brisket until the internal temperature reaches 200°F, about 6-8 hours, basting the meat with pan juices every time you add more hot charcoal. Add about 10-12 fresh coals and 1/2 cup of wood chips on each side every hour. Avoid opening the lid too often to keep the temperature even.

Once cooked, transfer the brisket onto a cutting board and rest for at least 15 minutes. Slice against the grain and serve with bbq sauce, or chimichurri sauce.

You can grill the brisket up to 3 days in advance. Tightly wrap unsliced brisket in foil and refrigerate it. Once ready to serve, place the wrapped brisket in the oven at 300°F and bake until warmed through.