INSTRUCTIONS
1. RUB MEAT Combine paprika, sugar, chili powder, pepper, garlic powder, onion powder, and salt in small bowl. Rub brisket all over with spice mixture and transfer to large disposable aluminum pan. (Spice-rubbed meat can be wrapped tightly in plastic and refrigerated for 24 hours.)
2. SMOKE MEAT Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, pour in pile on 1 side of grill. Place foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s]
3. off.) Arrange pan with brisket on cool side of grill and cook, covered, for 2 hours.
4. ROAST MEAT Adjust oven rack to lower-middle position and heat oven to 300 degrees. Whisk ketchup, water, molasses, and hot sauce in medium bowl and pour over brisket. Cover roasting pan tightly with foil and transfer to oven. Cook until brisket registers 195 degrees, 21/2 to 3 hours. Turn off heat and allow brisket to rest in oven until fork-tender, about 1 hour. Transfer brisket to carving board, tent with foil, and let rest 20 minutes.
5. SKIM AND SERVE While meat rests, skim fat from sauce. Slice against grain into 1/4-inch slices. Serve with sauce.
