http://colemanroadtripgrill.com You can turn any charcoal or gas grill into a smoker. Heat only one side of the grill and place the food on the cold side. Place wood chips directly on coals or gas burner. Replace as needed. Close the cover and open only to baste every hour or so. Use an instant read meat thermometer to check for doneness.
Texas Style BBQ – Smoked Brisket
Ingredients:
1/2 cup prepared BBQ rub
2 tablespoons chile powder (if not already in the rub)
5-7 pounds center flat portion of beef brisket
1 cup cayenne pepper sauce
1 1/2 cups beer
1/4 stick butter
1 cup favorite barbecue sauce for mopping
Preparation:
1. Rub the dry mixture thoroughly into the brisket. Place the meat, fat side up, into a disposable foil roasting pan. Cover and regrigerate for 1 – 3 hours.
2. Prepare mop sauce by combining cayenne pepper sauce and 1/2 beer. Set aside.
3. Prepare grill for indirect cooking. Light only one side and leave the other side cold. Place your prepared wood chip bundle directly on the gas burner or charcoal coals. Mesquite recommened for Texas style.
4. Place the brisket uncovered on the cold side of the grill.
5. Close the lid. Regulate the temperature to 200 – 250 F.
6. Baste with mop sauce every hour.
7. Cook to 190 degrees internal temperature. 6 – 7 hours cooking time.
8. Combine barbecue sauce, 1/2 beer, and butter into a saucepan. Simmer until slightly thickened (about 5 minutes).
9. Let meat rest 10 – 15 minutes. Slice against the grain and serve with the sauce.
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