Trim fat on the brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water.
To prepare grill for slow indirect cooking, adjust grill vents so the top vent is half open and the bottom vent is open only one-quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals.
Replace grill rack. Close grill and allow the temperature in the grill to reach 275°, about 15 minutes.
Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check the temperature of the grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise the temperature and closing vents partway to decrease temperature.
Add an additional 10 unlit coals and 1 cup of wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork- tender (a thermometer inserted in brisket should read about 190°); add additional coals and wood chips as needed to maintain a grill temperature of 275°.
Remove brisket from the grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.
