1 4 to 5 pound brisket
1 Tablespoon cooking oil
2 Tablespoons paprika
1 Tablespoon coarse salt
1 Tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme (crushed)
Sweet-hot BBQ sauce (see recipe at end) or 3 cups bottled BBQ sauce
4 to 6 cups mesquite or hickory wood chips
1) Soak wood chips for at least 1 hour.
2) Trim brisket of excess fat and brush with oil.
3) Mix together paprika, black pepper, cayenne pepper and thyme.
4)Sprinkle evenly over all sides of brisket.
5) Rub seasoning into meat with fingers.
6) Drain wood chips.
7) Cook meat using the indirect method on covered grill with medium low heat until meat is tender.
8) Add wood chips and charcoal every 45 minutes to maintain heat and smoke. Flip meat over when adding charcoal.
9) Prepare Sweet-hot BBQ sauce or warm bottled sauce over low heat.
10) Remove meat from grill when tender, tent with foil and let rest 10 minutes.
11) Slice brisket thinly across the grain and serve with sauce.
