We smoked this brisket for four hours. It was easier than you may think, even with a gas grill.
Ingredients: 2 cups of mesquite wood chips, soaked for an hour in water A 4-lb cut of brisket, with a generous fat cap. Dry rub (recipe below) 1/4 cup beef broth
Dry rub: 1/4 cup brown sugar 1 tbsp chili powder 1 tbsp salt 1 tbsp paprika 2 tsp cayenne pepper 2 tsp garlic powder 2 tsp dry mustard
Special Tools: Grill Smoker box (or and disposable aluminum pan, lidded with foil with holes poked into the top) Dual thermometer or quick read thermometer
Directions: 1. Half an hour in advance, remove the brisket from the fridge. Preheat the grill: Fill your smoker box with the soaked mesquite, and put it on top of the grill or directly on the flame shields. Heat the grill to 225°F. 2. Unwrap the brisket and set it on a tray just before making the dry rub. 3. Combine dry rub ingredients in a little bowl. 4. Rub the dry rub into the brisket on all sides, enthusiastically. You want this to get really intimate with the surface. Bonus points if you play some Marvin Gaye for this step. 4 1/2. Skewer your brisket with a dual thermometer, and set its food temperature to 160°F. If a dual thermometer is too fancy for you, you can safely measure your brisket's internal temperature periodically after 2.5-3 hours with a quick-read thermometer, but you should really have a good digital thermometer out of principle if you like to grill. 5. Gently put the brisket on the grill, fat cap facing down, and close the grill. 6. When its internal temperature reaches 160°F, lay out aluminum foil on a tray, and carefully move the brisket from the grill to the tray. Begin wrapping it in the foil, leave one side slightly open, and pour the beef broth in, and seal it up. Using oven mitts, put the wrapped brisket back on the heat, and cook until internal temperature hits 200°F, and return it to the tray to rest for 15 minutes.