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Light a charcoal fire in a stater chimney. Add the
lit coals to the firebox of a smoker and heat the
smoker to 275. Place oak or other hardwood chips,
chunks or logs around the coals so that the wood
smolders but does not flare. Set the brisket on
the grills, fat side down. Cover and smoke for 2
hours. Monitor the smoker throughout the smoking
process and add more lit coals and or wood as
needed to maintain the temperature and smoke
level.
Meanwhile, in a small saucepan, combine the butter
with the garlic and coriander and cook over
moderate heat until fragrant, about 2 minutes. Add
the barbecue sauce and beef broth and simmer the
mop for 5 minutes. Season with salt and pepper.
After 2 hours, brush the brisket all over with the
mop. Turn the brisket fat side up. Continue to
cook, mopping every 30 minutes, until an instant-
read thermometer in the thickest part of the meat
registers 165, about 6.5 hours longer.
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Transfer the brisket to a large sheet of heavy
duty foil. Brush the remaining mop and garlic all
the over the brisket and wrap it in the foil. Put
the wrapped brisket in a large, disposable
aluminum roasting pan. Set the pan in the smoker
and cook the brisket until it reaches 185, about 1
hour longer.
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