- (4 Tablespoons) Paprika
- (2 Tablespoons) Chili Powder
- (2 Tablespoons) Cumin
- (2 Tablespoons) Dark Brown Sugar
- (2 Tablespoons) Table Salt
- (1 Tablespoon) Ground Oregano
- (1 Tablespoon) Sugar
- (1 Tablespoon) Black Pepper
- (1 Tablespoon) White Pepper
- (2 Teaspoons) Cayenne Pepper
- (4 lbs) Beef Brisket - under 5 lbs
- (2 Cups) Wood Chips
For the Spicy Chili Rub:
- Mix all spices in a small bowl.
- Remove thawed brisket from plastic wrap.
- Pat brisket dry with paper towels.
- Place brisket on a rack over a cookie sheet.
- Apply rub to brisket until you cannot see meat.
- Wrap brisket tightly in plastic wrap and place in refrigerator for at least 2 hours and up to 48 hours.
- One hour prior to cooking, remove brisket from refrigerator, unwrap, and let it come up to room temperature. Soak the wood chips in cold water for 30 minutes and drain. Place the chips in a small aluminum pan.
- Place tray on top of the primary burner (gas grill). Light all the burners and turn on high, close the cover to the grill and heat until the chips are smoking heavily, about 20 minutes. Scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burners(s). Position the brisket, fat side up, over the cooler part of the grill. Close the cover and cook for 2 hours. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.)
- Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours.
- Remove the brisket from the oven, loosen the foil at one end to release steam. Let rest for 30 minutes. If you like, drain the juices into a bowl and defat the juices using a gravy skimmer.
- Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it on the bias (across the grain into long, thin slices). Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of the defatted brisket juices.