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- 1 (5-6 lbs.) boneless beef brisket
- 2 teaspoons paprika
- 1 teaspoon pepper
- 1 disposable aluminum roasting pan
- 1 cup water
- Hickory wood chips
- Hickory BBQ sauce*S
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| Sprinkle brisket with paprika and pepper, rub over surface of roast. Place roast in pan, add 1 cup water, and cover with aluminum foil. |
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| Soak hickory chips in water for 30 minutes, then drain. Place chips in heavy duty aluminum foil and poke several holes in foil for ventilation. |
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| Preheat only one side of grill on Medium-Low and place wrapped chips directly on burner. Place pan with brisket on rack opposite wrapped chips. Grill, covered, for 3 to 4 hours or until tender. Turn brisket every hour, adding additional water as needed. |
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| Remove brisket from pan, reserving 1 cup pan drippings to make sauce. |
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| Increase heat to HIGH. Place brisket on rack, grill 10-15 minutes on each side with lid closed. Slice brisket against the grain into thin slices and serve with Hickory BBQ Sauce. |
