Smoky Beef Brisket Cooked On A Gas Grill

Ingredients
1 whole beef brisket, about 5 pounds
2 tablespoons of smoked sea salt (this can be easily procured online if your local market doesn't carry it)
2 tablespoons of paprika (some paprika comes smoked, this will also add to the smoky flavor if used)
1 tablespoon of ground cumin
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1/2 teaspoon of ground cayenne pepper
Directions
Combine the smoked sea salt, paprika, cumin, oregano, thyme, rosemary and cayenne pepper. Mix well. Rub this dry spice mix all over the beef brisket, massaging it into the meat. the brisket will be infused with more flavor if you put it into a leak-proof bag and let it rest in your refrigerator with the spices on it for 24 hours. Either way, you should allow the brisket to sit at room temperature for 30 minutes before starting the cooking process.
Heat up your grill on the low setting; you are looking for a temperature of about 250 degrees F in the cook box. Place the brisket into a grill-safe cooking dish and cover it tightly with foil. Cook for 4 hours. Remove the brisket from the cooking dish and place it directly on the cooking grates. Cook for one hour, basting occasionally with the juices that accumulated in the cooking dish. Flip over and cook for another hour, still occasionally basting the brisket.
The internal temperature of the brisket should be at 165 degrees F or higher at this point. Cook it longer if it is not. Remove the brisket from the gas grill when it is done and let the brisket rest for 15 minutes before slicing. It is important to slice this cut of meat against the grain, or it will be tough and chewy. This brisket is delicious served as is, or you can top it with your favorite Barbeque sauce. It is also great on a whole grain bun with Barbeque sauce