Spice Rubbed Beef Brisket

• 2 cups hickory chips
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic pepper seasoning
• 1 (3 -3 1/2 lb) beef brisket
• 14 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 14 teaspoon dry mustard

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.

hickory chips, salt, paprika, chili powder, garlic pepper, beef brisket, beef broth, worcestershire sauce, balsamic vinegar, olive oil, mustard

Taken from www.food.com/recipe/spice-rubbed-beef-brisket-292930 (may not work)