Directions

1. Soak your wood chips in water overnight. Leave them in water throughout the cooking process.
2. Mix the ingredients for the dry rub in a small bowl. Rub the spices on the entire beef brisket using your hands. Set aside. Prepare your gas grill. Light the grill and bring it to about 300 degrees F. Turn all the burners off except for one. Using either a smoker box or a disposable metal pan, add 2-3 cups of the soaked wood chips. Place this pan directly over the lit burner and close the grill. Adjust the heat as needed to maintain 225-250 degrees F. It's a good idea to use a stand-alone thermometer, in addition to the one on your grill for an accurate reading. In about 20-30 minutes, the wood chips should begin to smolder and release a good flow of smoke.
   
3. Place the brisket fat side up on the grate far away from the lit burner. Close the lid to the grill and begin to smoke the meat. Flip the brisket, using a pair of tongs, about every 2 hours. Resist the urge to open the grill, as your temperature will drop drastically and you will let smoke escape. Continue to check the wood chips. Add more as needed. Should they dry out too much, drizzle with a cup or so of water, as needed. Cook until the meat registers about 195-210 degrees using a meat thermometer, inserted into the thickest part of the meat. About 5-6 hours.