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1
Apply the rub liberally to all sides of the meat, pressing down to make sure the spices adhere and completely cover the meat.
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2
Wrap the brisket tightly in plastic wrap and chill for 2 hrs.
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3
(For stronger flavor, chill the brisket for up to 2 days.)
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4
About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let come to room temperature.
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5
Soak the wood chips for 15 min in a bowl of water to cover.
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6
Place the wood chips in a foil tray.
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7
Place the foil tray with the soaked wood chips on top of primary burner.
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8
Turn all burners to high and preheat with lid down till chips are smoking heavily, about 20 min.
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9
Scrape the grate clean with a wire brush.
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10
Turn the primary burner down to medium and turn off the other burners.
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11
Position the brisket, fat-side up, over the cold side of the grill.
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12
Cover and barbecue for 2 hrs.
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13
(The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as neccessary)
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14
Adjust an oven rack to the middle position and preheat the oven to 300 degrees.
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15
Attach two 48-inch pcs of heavy duty foil by folding the long edges together two or possibly three times, crimping tightly to seal well, to create a rectangle of about 36 x 48 inches.
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16
Position the brisket lengthwise in the center of the foil.
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17
Bring the short edges over the brisket and fold down, crimping tightly to seal.
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18
Repeat the procedure with the long side of the foil to seal the brisket completely.
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19
Place the brisket on a jelly roll pan.
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20
Bake till the meat is fork tender, 3 to 3 1/2 hrs.
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21
Remove the brisket from the oven, loosen the foil at one end to release the steam and let rest for 30 min.
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22
If desired, drain the juices into a bowl and defat the juices in a gravy skimmer.
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23
Unwrap the brisket and place it on a cutting board.
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24
Separate the meat into two sections and carve it against the grain on the diagonal into long, thin slices.
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25
Serve with plain barbecue sauce which has been flavored with up to 1 c. of defatted brisket juices.
