Directions: |
Directions:For Rub: In a small bowl combine paprika, chili powder, salt, sugar, coriander, cumin, black pepper, curry powder, dry mustard, cayenne pepper and thyme. Stir 1 tbsp of the rub mixture into the basic BBQ sauce; cover and chill until needed.
Sprinkle untrimmed brisket with the remaining rub mixture. Wrap meat tightly in plastic wrap; chill to 24 hours.
At least 1 hour before cooking, soak wood chips in enough water to cover. Drain wood chips.
For a Charcoal grill arrange medium-hot coals on either side of a drip pan. Pour water into pan. Test for medium heat above the pan. Sprinkle half the wood chips over the coals. Place brisket, fat side up, on the grill rack over the water pan. Cover and smoke 3 hours or until a meat thermometer inserted into the brisket reaches 165F. Wrap brisket in foil and return to grill. Cover and smoke 1 to 2 hours more or until the brisket reaches 190F to 195F and a fork is easily inserted into the center of the meat. Add additional coals and water every hour or as needed to maintain temperature and moisture. Add additional wood chips as needed during the first 3 hours.
For a Gas grill preheat grill. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Grill as above, except place brisket on a rack in a roasting pan.
Remove brisket from grill. Wrap with foil and let stand for 15 minutes. Trim away crusty outer layer and any excess fat. Slice across the grain. Smother with warmed Basic BBQ Sauce to serve. |
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