Serves: 6
Submitted by: Brian Smith
12.21.2004

(NOTE: We don't like gas grills, try it with a smoker if you like for real flavor, BDC)

Ingredients

One Beef Brisket
Bottle of Stubb's Beef Marinade
Gas Grill with left and right burners*
Made-for-Grill bowl and plate or two smoke boxes
shallow drip pan, ceramic coals or lava rocks
wood chips and/or chunks (any flavor, mesquite and hickory are used in this recipe)
water
and 4 hours

Instructions

First, marinate the beef brisket overnight with Stubb's Beef Marinade.

Setting up the grill.
Note: this only works on grills that you can have one side with flames and
the other no flames, two knobs that say left side, right side. You can't do
this with most Weber grills because they have a front, center, back burner
lighting grid.

Figure out which way the wind is blowing, example, if it is blowing right to left when
looking at your grill, turn on the right side flame. This helps the smoke
really cook your brisket. But before you turn on the flame, put a plate and
bowl that are made for grill use as close to the burner as possible. My
Grill is a Brinkman and it has an upper and lower grate. The lower grate is
for ceramic coals. This is where I put my steel plate and steel bowl. Two
smoker boxes will work too if you can't find the steel plate and bowl.

Note: A marinated brisket will drip a LOT. To protect your unused burner
on the left side, either stack a bunch of ceramic coals or lava rocks two to
three layers under were the beef is going to be(on the lower grate), a very
shallow aluminum drip pan or some places sell a ceramic block that looks
like an egg carton that will cover the entire area. DO NOT PUT the Brisket
INTO an aluminum pan, this will prevent the smoking process from happening,
keep it on the upper grate.

Fill the bowl with water and put "DRY" wood chips on the steel plate. You
can use whatever flavor you want, mesquite, hickory, Jim Bean, or whatever,
but don't soak them before you put them on the plate, they won't smoke
before the beef is done. I use mesquite chips and a single Hickory chunk.
Now turn on the flame under the woodchips to medium. Let it run for about
10 minutes. After that you can put the beef brisket(fat side up) on the
side with NO flame, left side for me and turn the flame down to low. Now
close the lid.

Now you check it every hour, mainly to make sure the water is filled. At
the two hour mark I flip the brisket over and fill up the wood chips again.
On the three hour mark I flip the brisket back so the fatty side is up. At
the four hour mark, It is usally done with a real light pink in the middle.
I use a 1 inch deep tray to take it off the grill because it is sooo juicy,
once you cut into it, the juices could overflow an ordinary plate.

Note: Only cut what you are going to eat at the time. That way it stays
moist for several days, if you are lucky enough to have leftovers.