Instructions: Apply the rub liberally to all sides of the meat, pressing down to make sure the spices adhere and completely cover the meat. Wrap the brisket tightly in plastic wrap and refrigerate for 2 hours. (For stronger flavor, refrigerate the brisket for up to 2 days.)

About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let come to room temperature.

Soak the wood chips for 15 minutes in a bowl of water to cover. Place the wood chips in a foil tray. Place the foil tray with the soaked wood chips on top of primary burner. Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes.

Scrape the grate clean with a wire brush. Turn the primary burner down to medium and turn off the other burners. Position the brisket, fat-side up, over the cool side of the grill. Cover and barbecue for 2 hours. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as neccessary)

Adjust an oven rack to the middle position and preheat the oven to 300 degrees. Attach two 48-inch pieces of heavy duty foil by folding the long edges together two or three times, crimping tightly to seal well, to form a rectangle of about 36 x 48 inches. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat the procedure with the long side of the foil to seal the brisket completely. Place the brisket on a jelly roll pan. Bake until the meat is fork tender, 3 to 3 1/2 hours.

Remove the brisket from the oven, loosen the foil at one end to release the steam and let rest for 30 minutes. If you like, drain the juices into a bowl and defat the juices in a gravy skimmer.

Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it against the grain on the diagonal into long, thin slices. Serve with plain barbecue sauce that has been flavored with up to 1 cup of defatted brisket juices.

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