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1
Soak 6 to 8 hickory or oak wood chunks in water for at least 24 hours.
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2
Let the brisket come to room temperature.
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3
Sprinkle the rub evenly over the brisket on all sides, patting it firmly to encourage it to adhere.
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4
Transfer the meat to a shallow disposable foil pan just large enough to hold it.
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5
Meanwhile, ignite about 48 charcoal briquettes, preferably in a chimney starter.
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6
When the briquettes are covered with white ash and glowing orange, arrange them in a kettle grill for indirect grilling.
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7
Drain the wood chunks and arrange them atop the briquettes, spacing them apart.
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8
Set the grill rack in place.
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9
Set the pan with the brisket on the portion of the grill rack not over the briquettes.
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10
Cover.
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11
Regulate the lower and upper vents to maintain a temperature between 230 and 250F, (Generally, the lower vent should be about 25 percent open; the upper vent barely open, but grills vary.)
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12
Smoke, rotating the position of the pan on the rack once, for 2 hours for moderately smoky meat, 3 hours for very smoky meat.
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13
About 30 minutes from the estimated end of the smoking period position a rack in the lower third of the oven and preheat to 350F.
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14
When the brisket has smoked to the level you desire, transfer it to a large piece of doubled aluminum foil.
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15
Partially enclose the brisket in the foil and transfer to a baking sheet Pour the beer over the pork and seal the foil around it tightly.
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16
Set the baking sheet in the oven and cook until the brisket is very tender and falling off the bone, 2 to 3 hours, depending on how long it spent being smoked.
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17
Remove the brisket from the oven Let the meat rest in its cooking juices for 20 minutes.
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18
Transfer the brisket to a cutting board, discarding any juices and fat remaining in the foil packet.
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19
Cut away any obvious fat, and slice it thickly across the grain.
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20
Or cool the meat to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month.
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21
(Rewarm cilled brisket by slicing it, then enclosing tightly in foil and warming it in a 350F oven until steamy hot, about 25 minutes.)
