Instructions

• In a small bowl, combine the kosher salt, brown sugar, smoked paprika, onion powder, chili powder, garlic powder, and ground black pepper.
• Rub the seasoning mixture evenly over the entire 4-pound brisket flat until coated.
• If time allows, wrap the seasoned brisket in plastic wrap and refrigerate for a couple of hours or overnight.
• At least 1 hour before cooking, remove the brisket from the refrigerator to come to room temperature. Begin soaking the wood chips in a bowl of water.
• When ready to cook, drain the soaked wood chips and fill the smoker box with them. Place the smoker box on the grill.
• Preheat the grill and stabilize the temperature to 225–250°F (low heat) for indirect cooking.
• Set the grill for indirect heat by turning off half of the burners and placing the brisket over the unlit burners.
• Close the grill lid and cook the brisket for about 4½ hours, or until the internal temperature in the thickest part reaches 200°F.
• Remove the brisket from the grill and let it rest, loosely covered if desired, for at least 45 minutes before slicing.