This is one of Matt Martinez's shortcuts to achieving authentic flavor with less than usual work. I know that when I have used this technique it is universally acclaimed as delicious. It could hardly be any easier. I can't remember which of Martinez's cookbooks this came from at the moment but they are all very good.
Smoked Brisket
8-12 pound short, fat beef brisket
Wood chips soaked for 1 hour
Season untrimmed brisket if desired.
Prepare charcoal grill so that charcoal is ash white. Place wood chips on coals. Grill until dark and crusty on both sides, 30-40 minutes, turning occasionally. Expect flare-ups, but allow meat to char.
Bake in oven on a rack, covered, at 300° or 350° for 30-45 minutes per pound.
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