Thanks go to my mom for today's post. She and my stepdad cooked this gorgeous hunk of beef a few weeks ago. I couldn't get it out of my head and she promised she'd share the recipe. So... here you go, a lovely spice rub, and a few easy techniques to get you to uber-tender, mouth-wateringly delicious brisket. I do hope you'll give it a try.

Smoked Beef Brisket on a Gas Grill

serves 10-12

Ingredients

8-10 lbs beef brisket
spice rub
aromatic wood chips like hickory or apple
disposable aluminum roasting pan

Spice Rub

Ingredients

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

Brisket Directions

Up to 24 hours

before you begin cooking, combine all spice rub ingredients. Sprinkle over meat and massage it in so it really adheres. Wrap the brisket in plastic wrap and refrigerate.

One hour before

you begin cooking, soak wood chips in water and take brisket from fridge. Remove plastic wrap from brisket and place it in the roasting pan. After chips have soaked half an hour, make a couple of foil packets or put them small disposable aluminum pans, put one in your gas grill and preheat it for 15-30 minutes. Once you've got some smoke (may take 20 - 30 minutes), place roasting pan with brisket (fat side up) on your grill, turn to indirect low heat and maintain a temp of about 250 F for 4 hours. Halfway through, add the second wood chip packet or pan. Don't poke or turn the meat, and leave the lid down to keep the smoke in.

Preheat your oven to 250 F and set up your meat probe to 200 F. Keep the meat (fat side up) in the disposable pan, cover tightly with heavy duty foil, slide in the oven and continue cooking. Some brisket recipes say something "magical" happens when the meat reaches 203 F, I gave up and fed my guests at 193 F (after 4 additional hours in the oven), and it was very tender and delicious.

Let rest 30 minutes, slice thin across the grain.

Sliced brisket with baked beans.