Ingredients

• 1 (7 to 9 pound) beef brisket, untrimmed
• 1/2 cup Lockhart Dry Rub , Tricked-Up Brisket Rub , or favorite barbecue rub
• 1 bottle beer
• Post oak or oak wood chips, soaked in water for 30 minutes

Instructions

1. Grilling Method: Indirect/Medium-Low Heat
2. Sprinkle brisket liberally with the rub of your choice.
3. Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
4. Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
5. Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.