1. Cover hickory chips with water and soak for 30 minutes. 2. Prepare grill for indirect grilling. 3. Bank briquets on either side of water filled drip pan. 4. Combine salt, paprika, chili powder and garlic pepper. 5. Rub spice mixture on both sides of brisket. 6. Loosely cover with foil and set aside. 7. Combine beef broth, worcestershire sauce, vinegar, oil and dry mustard for basting liquid. 8. Drain hickory chips and sprinkle 1/2 cup over coals. 9. Place brisket directly over drip pan. 10. Grill on covered grill over medium coals for 30 minutes. 11. Baste and turn over every 30 minutes for 3 hours or until meat thermometer reads 160 degrees. 12. Add 4 to 9 briquets and 1/4 cup hickory chips to each side of fire every hour. 13. Remove brisket to cutting board. 14. Tent with foil loosely and let stand 10 minutes before carving. ---------------------------------------------------------------------------
Nutrition
Ingredients
