- Trim thick/hard fat from brisket leaving a thin, even layer of fat. Mix together ingredients for rub and rub all over the brisket. Place on a tray and sit at room temperature for 30 minutes.
- Place an aluminum pan on one side of grill under grates to catch drippings from the brisket. Heat grill to 400ºF. Place brisket on grill with fat cap facing down. Grill 10 minutes with lid closed. Flip brisket and grill 10 minutes longer.
- Reduce heat to 300ºF by turning off 1-2 burners under the drip pan side of grill. Move brisket to the indirect side over drip pan. Place a small water filled metal pan to the side of the brisket. Cook brisket for 2 hours. Refill water occasionally. This will help keep the meat moist.
*If using wood chips: fill a metal pan with 1 cup of wood chips inside and cover with aluminum foil. Pierce with holes to allow smoke to escape. Place on hot side of grill. Replenish wood chips as needed.
- Wrap brisket in aluminum foil and crimp edges tightly. Return to indirect heat side of grill and cook 2½ -3 hours longer or until brisket reaches an internal temperature of 200ºF.
- While brisket cooks, combine ingredients for barbecue sauce in a saucepan over low heat. Bring to a simmer and stir. Simmer for 5 minutes, until brown sugar is completely dissolved. Remove from heat and cool sauce to room temperature.
- Remove brisket from foil and brush with 2-3 tablespoons of barbecue sauce. Return to grill for 15 minutes longer.
- Rest brisket at room temperature for 30 minutes tented with foil. Slice against grain and serve with barbecue sauce.