Combine all the dry ingredients in a bowl, once you have given them a good stir, feel free to include more or less of your favourite spices. Next, use all the dry rub to cover the brisket and give it a good rub, you want a thick layer on the brisket. Seal the brisket in a large container and let it sit in the refrigerator for a minimum of 6 hours.
The day you want to cook the meat ensure you have plenty of propane and that you have soaked your wood chips
Make sure you place a drip pan under the grill grates, the last thing you want is a flare up!
Fill your smoke draw with the smoked wood chips.
Here we will use the indirect heat method, turn on your left and right burners on and place your meat in the middle of the two, you don’t want any direct heat. Close the lid and let that puppy smoke away at this point!
You will want to allow one hour per pound of meat. So don’t be fooled if it starts to look finished before that, you want to ensure that the internal temperature is between 190 to 200 degrees.
Remember to add more wood chips to your smoke draw every 30 minutes.
Place a tray under the grill grates in order to collect the beef drippings. Turn on your indirect burners to medium-heat (we do not want any heat from the grill directly under the beef brisket) and get the smoke brewing. Place your meat on the grill, close the lid, and let the puppy smoke up the beef brisket.
Make sure you allow the brisket to rest for at least 20 – 25 minutes before cutting it. This will allow the tasty juices to settle. After this time do what you please with this delicious hunk of meat.