Chef Dean's Never Fail Brisket
Gas and Charcoal Grill Directions:
For a grill, prepare a 4-1/2- to 5-pound brisket as directed above, except use only half of the rub ingredients. At least 1 hour before grilling, soak 8 to 10 wood chunks in enough water to cover.
For a Charcoal Grill:
Prepare grill for indirect grilling. Arrange medium hot coals around a drip pan. Fill drip pan with hot water. Test for medium-low heat above the drip pan. Add half of the wood chunks. Place brisket, fat side up, on the grill rack over the drip pan. Cover and grill for 2-1/2 hours. Turn brisket and continue grilling for 1-1/2 to 2 hours until a fork can be easily inserted in the center of the meat and an instant-read thermometer registers 185 degree F. Add coals (about 8 to 12 per hour) and wood as needed to maintain temperature and smoke. (Do not add any more wood after 2 hours of grilling.)
For a Gas Grill:
Start with a full tank of fuel. Adjust heat according to manufacturer's directions for indirect cooking over low heat. Add soaked wood chunks according to manufacturer's directions. (Or wrap chunks in foil and place packets directly over heat on the lava rocks, ceramic briquettes, or metal heat-diffusing bars). Place a small coffee can or pan of hot water on the side of the grill rack over a lit burner. Place brisket, fat side up, on a rack in a roasting pan; set the pan on the grill rack over the unlit burner. Cover and grill for 2-1/2 hours or until meat is dark, dark brown. Wrap brisket in foil; return to grill directly on grill rack. Cook meat 1-1/2 to 2 hours more until a fork can be easily inserted in the center of the meat and thermometer registers 185 degree F.
Place half soaked wood chucks in the center a 12 x 18-inch piece of heavy foil. Bring up two opposite edges of foil and make a pouch with a opening in the top for the smoke to come out. Repeat with remaining wood and another piece of foil. Place packets on the grill rack directly over heat on the lava rocks, ceramic briquettes or flavorizer bars.