Thanks to Howard Wolowitz my husband has had an unhealthy obsession with beef brisket. Because there are only two of us, we bought a whole brisket but only cook a quarter of it at a time. There is still plenty and he gets leftovers later.
Smoked Brisket on the Grill
Adapted from America’s Test Kitchen and FoodNetwork
Quarter of a whole Beef Brisket
4 c apple wood Chips
1 T Chili Powder
1 T Salt
2 t Garlic Powder
1 t onion powder
2 t black pepper
1 t dry mustard
1/2 bay leaf, crushed
Half an hour before cooking remove brisket from refrigerator. Soak wood chips in water.
Preheat grill to 200 to 250 F, by turning on one burner to low. Place soaked wood chips in either a homemade aluminum foil pouch (with holes) or a smoker box. Place directly onto burner.
Pat brisket dry with paper towels and combine all spiced. Rub spices onto brisket and place brisket on far side of grill, away from the turned on burner. Cook for about 1 1/2 hours per pound of meat. When temperature of meat registers 165 F the brisket is done. Remove and tent for 10 minutes before serving.