Instructions: Special Equipment:
Wood chips or chunks soaked in water for at least 30 minutes, optional

In a small bowl, combine all the rub ingredients. Rub the brisket liberally with the rub up to a day in advance and refrigerate.

When ready to barbecue, prepare a charcoal grill for indirect heat by placing prepared charcoal briquettes on separate sides, leaving a space in the middle for the drip pan. Pour the beer into the drip pan. For a gas grill with Flavorizer bars, place the drip pan on the bars. Place the wood chips directly on the coals or in a smoker box.

When the coals are ash-covered or the gas grill is preheated for indirect heat, place the brisket, fat side up in the center of the grate over the drip pan. Cover and cook for 3 1/2-4 hours or until a meat thermometer registers 180 degrees. Add additional coals as needed to keep a constant heat of at least 325 degrees.

Remove from the grill and let rest 10 minutes. Trim the fat, thinly slice and serve immediately.

Cooks note: If desired, trim off some of the fat on the brisket, but be sure to leave at least 1/4 to 1/2 inch of it so the meat will not dry out during cooking.

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