Joe and Dawn’s BBQ Brisket…

Ingredients

• 1 whole beef brisket, fat trimmed
• 2 C wood chips
• BBQ sauce
• Dry Rub – could be anything, we use Garlic Pepper, Lawry’s, Montreal Steak seasoning

Directions

Apply rub liberally to all sides of meat, pressing down to make sure it sticks. Wrap tightly in plastic wrap and refrigerate for 2 hours,. up to 2 days.

An hour prior to cooking, remove brisket refrigerator, unwrap and let come to room temperature.

Soak wood chips for 15 mins. in a bowl of water. Place in foil tray. Place tray on top of primary burner. Turn all burners to high and preheat with lid down until chips are smoking heavily – 20 mins. Turn primary burner down to medium and turn off other burners.

Position brisket, fat side up over cool part of the grill. Cover and barbeque, up to 2 hours. Temp inside grill should be a constant 275 degrees.

Adjust oven rack to middle position and preheat to 300 degrees. Attach two pieces of tin foil together. Position brisket lengthwise in center of foil and seal tightly. Place on jelly roll pan. Bake until meat is fork tender.

Remove the brisket, let sit for 30 mins. Serve with BBQ sauce.