This recipe is from Greg's personal collection, and has become a new favorite of mine as well. It was created to pair with our Black Ridge Vineyard Syrah. Please email us to share your own favorite recipes. They just might get served to our family and friends in the upcoming year! - Peggy

Ingredients:
5 - 6 pound beef brisket, with at least ¼ inch layer of fat (very important)
Heavy duty aluminum pan that brisket fits into
6 cups pecan wood chips and chunks
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon granulated sugar
1 tablespoon light brown sugar
¾ tablespoon garlic powder
1 teaspoon coarse ground pepper
1 teaspoon dry mustard powder
Sprinkling of cayenne pepper
1 teaspoon lemon pepper

Method:
1. Rinse the brisket under cold running water and blot it dry with paper towels.

2. Make the rub – combine all rub ingredients (sea salt, chili powder, granulated sugar, light brown sugar, garlic powder, coarse ground pepper, dry mustard powder, cayenne pepper and lemon pepper) in a bowl and mix with your fingers. Rub the mixture generously onto all sides of the brisket. Wrap the brisket in plastic wrap and refrigerate a minimum of 4 hours, or overnight.

3. Before setting up the charcoal grill, soak wood chips and chunks in cold water for 1 hour and then drain.

4. Set up a charcoal grill for indirect grilling and preheat it to a low temperature by using less charcoal or briquettes than usual. Indirect grilling means that the coals and wood chunks are kept at the outer edge of the grill, and not directly under where the aluminum pan holding the brisket will be. No drip pan is necessary for this recipe.

5. When ready to grill (keep the temperature low), add ¾ cup of damp wood chunks to each side of grill.

6. Remove the plastic wrap and place the brisket, fat side up, in a heavy duty aluminum foil pan. Place the pan in the center of the hot grate, away from the heat. Cover the grill.

7. Slow cook the brisket at low temperature inside the grill. Keep the temperature around 250° F to 275° F, not hotter.

8. Add fresh coals to each side (about 8 per side) and ½ cup of damp wood chunks every hour.

9. Baste the brisket with the juices and fat that accumulate in the aluminum pan from time to time.

10. Cook brisket until tender – this can take between 6 and 8 hours – or until internal brisket temperature is 195° F.

11. Remove the brisket pan from the grill, and cover it loosely with aluminum foil for 30 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, trim off the excess fat on the edges, pour the pan juices on top (or your favorite barbecue sauce), and serve at once.