Directions

• Trim the silver skin and most of fat from brisket. Season and rub on both sides with chile rub. Cover with plastic tightly and marinate overnight.
• Remove brisket from refrigerator 1 hour before cooking time.
• Prepare your outdoor grill for indirect cooking heated  at  between 225 to 250 degrees F. We have a charcoal grill. Update: we since then have purchased a charcoal grill with a smoker box. We had much better results with the new grill.
• Place a disposable pan under the grates on the indirect side where you will cook the brisket.  Add some previously soaked wood chunks near the hot coals and close lid for 5 minutes or until it begins to smoke.
• Brush the grates with oil and place the brisket on idirect side. Close lid and cook for 3 hours maintaining heat  at no higher than 250 degrees F. the whole time. Spray the brisket with apple juice every hour. We placed the brisket directly onto the grates of the grill, but you can also place it in a disposal foil pan.
• After 3 hours, rotate the briskets. Add wood chunks as needed. Close lid and cook for another 3 hours or until internal temperature reaches 165 to 170 degrees.
• Double wrap with foil and place back onto grill. Cook for another 1 to 2 hours or until internal temperature reaches 195-200 degrees, Remove from heat onto baking sheet and place in the oven(no heat) for at least one hour or longer if you have the time. Slice as desired.