Teri here are a couple of dry rub recipes and a general guide of how I do it.

Memphis Rub
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

I've used this on from Sharon also.

Here is my favourite rub from Steve Raichlens How to Grill (Sharon)

1/4 cup brown sugar
1/4 cup Paprika
3 TBSP coarse pepper
3 TBSP coarse salt
1 TBSP Hickory smoked salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seed
1 tsp cayenne
Mix well and store in an air tight jar.

Okay here goes as I don't have a "recipe" to post. I like to put the dry rub on the night before then wrap in foil or put in a zip bag. I've used a wet marinade too but I don't have an exact recipe so I'll leave that out tonight. I do take it out an hour or so before I put it on the BBQ or smoker.

I'm guessing you are using a charcoal grill rather than a smoker here. If you are using wood chuncks or chips in a foil pack be sure and soak them in water for a good 30 minutes or so. Place your meat on the bbq fat side up and maintain a temp around 275. I add wood chuncks about three times during the smoking process....I'd do the same if you are using a foil pack with wood chips in it. I do this for 3 - 3.5 hours. The meat will only take on the smoke flavor during the first few hours of smoking Then I wrap the brisket in heavy foil and continue to cook it for another 3 - 4 hours maintaning a 275 - 300 degree temp. You can finish it in the oven at this point if you want to. The foil keeps the juices in and helps make the meat nice and tender.

Remove from the bbq or oven and let it rest in the foil package for at least 30 minutes. Remove the fat cap and slice it across the grain or chop it up and serve with your favorite bbq sauce. We like it both ways...sliced with sauce or chopped on buns with sauce.

It does take some time... around seven hours plus but it is so worth it IMHO! Your in for a real treat for sure. Pecan wood is one of my favorites but it is just as good with hickory or mesquite....try all three when time allows and pick your favorite.

Let us know how it goes and if you have any more questions just ask or email me through GW.

Happy Smokin'!!

David

Can't say I've smoked a brisket on the grill but I've done turkey, chicken, pork loin, meatloaf, round roasts, and london broil. I've even smoked bacon after kframe gave me the idea.

Beef I wrap in tinfoil to keep some of the juice in. If I'm careful I can pour the juice off after cooking and use it for gravy, soup, chili base, dipping sauce, or fried rice. Found I don't like a heavy smoke flavor so I put a couple chunks of hickory on the charcoal at the start and that is plenty for my taste.

Very easy way to cook. Burning charcoal is pushed off to two sides. These days I have a special can made for lighting charcoal. It has a handle that lets me just pour the burning charcoal where I want it. Meat is set in the middle... wrapped or on the bare grate. Cook with the cover on and the vents all the way open both top and bottom. About 3 hours later the charcoal is burned up and meat cooked. Even a 12-14lb turkey is done to the bone... well done and remarkably moist. Leg bones pull out so easy getting the bird off the grill can be a challenge. Foil wrapped beef can be picked up with gloved hands.... good time to have a container to pour the juice off into.

My latest is to buy a 5lb round roast and smoke the whole thing. Then I put a couple big chunks in the freezer for chili meat. A whole 2lb chunk will fall apart after a couple hours in the chili pot.

I don't bother bringing to room temp and have not had a problem. Three hours is plenty of time for the heat to get all the way to the center. I use the grill even in the winter when it is below zero without any problem with meat not being fully done.

Here are some chicken pictures I took to show how easy it is.

Burning charcoal to the sides like this:
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Meat on grill like this:
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Cover with vents all open:
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3-4 beers later...
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Wing tips are a little crispy... pin them to the bird with toothpicks and that won't happen.
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Works the same with a turkey. The leg bones pulled out when I flipped it off the grill into the pan to bring it in the house.
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Sorry I don't have a beef roast to show you. It works pretty much the same except I prefer wraping in foil to hold in the juice. Last time my juice got dumped in a pot and was the start of a fine batch of chili. I really like to put slices of beef on toast and dip it in the juice like a french dip sandwich.

Never rubbed. Kosher salt and some pepper. Sometimes a layer of crushed garlic on top the beef. Injection makes for a super moist beef roast. Think I injected basalmic vinegar and black pepper last time I had the injector out.

: )
lyra

David, Lyra, Thanks for the advice. I'm going to use the Memphis rub and start cooking in about an hour or two. Hopefully I won't dry it out. That's what I worry about the most.
Teri

lyra,
I love your directions for smoking a roast on a charcoal grill. My gas bbq died and for the moment we are using charcoal. Thank You.

Your welcome Teri! I sure hope it turned out good for y'all....it's all trial and error with any kind of cooking.

David