Eatocracy offers a simple recipe for grilled brisket. It starts with a 5 to 7 pound trimmed brisket that is dry- rubbed the day before grilling, and then cooked over low, indirect heat.
Prepare the brisket a day in advance by rubbing the meat with a combination of 1/4 cup of smoked paprika, 1/4 cup of Kosher salt, 1/4 cup of brown sugar and 2 tablespoons of freshly-ground black pepper. Completely cover the meat in the seasoning, and wrap in plastic wrap. Refrigerate the meat overnight. Bring the meat to room temperature before grilling.
Prepare the grill, and then soak a handful of wood chips in half a can of beer. Reserve the remaining beer for the sauce. For gas grilling, add some beer-soaked wood chips and some dry wood chips to a smoke box or foil pouchon the grill. For charcoal grilling, add them directly to the coals. Once the grill reaches 225 degrees, place meat as far from the heat as possible, and cover. Maintain the 225 degree temperature while the meat cooks.
While the meat is grilling, add the remaining beer to 1 cup of apple cider vinegar. Once every hour, brush the meat with the beer sauce. Aside from basting or adding more wood chips or charcoal, do not disturb the grill. After approximately 2.5 hours, flip the meat. The brisket is done when the internal temperature reaches 185 degrees. This takes between five and six hours depending on the size of the brisket.
Allow brisket to rest for 15 to 20 minutes after grilling. Slice and serve with picnic sides, or use the meat for brisket sandwiches.