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1
Rinse brisket under cold running water; blot dry with paper towels.
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2
Combine the remaining ingredients in a bowl; toss with your fingers to mix.
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3
Rub mixture into the brisket on all sides.
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4
Wrap the brisket in plastic and let marinate, in the refrigerator, for 4-8 hours.
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5
Set up the grill for indirect grilling (no drip pan is necessary for this recipe).
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6
For gas grillplace as many wood chips as you can in the smoker box and preheat the grill to high; when smoke appears, decrease heat to medium-low.
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7
When ready to cook, unwrap brisket and place, fat side up, in a foil pan; place the pan in the center of the hot grate, away from the heat; cover the grill.
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8
Smoke-cook the brisket, using the indirect method, until tender enough to shred with your fingers, 5-8 hours (the cooking time will depend on the size of the brisket and heat of the grill).
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9
Baste the brisket from time to time with the fat and juices that accumulate in the pan.
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10
**For gas grill, make sure you start with a full tank of gas.
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11
Remove the brisket pan from the grill and let cool for 15 minutes.
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12
Transfer the brisket to a cutting board; thinly slice across the grain, using a sharp knife.
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13
Transfer the sliced meat to a platter, pour the pan juices on top, and serve immediately.
