Barbecued Beef Brisket For A Charcoal Grill

1. Rub: Mix all ingredients in small bowl.

2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours.

3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chunks in cold water to cover for 1 hour and drain.

4. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (2 1/2 quarts, or about 45 briquettes) and allow to burn. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks to draw smoke through the grill. Let the grate heat up for 5 minutes and then scrape the grate clean with a grill brush.

5. Position the brisket, fat side up, on the side of the grill opposite the fire. Barbecue, without removing the lid, for 2 hours.

6.Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil crimping tightly to seal. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours.

7. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes.