Maybe you don't have time to do a brisket in the smoker. Maybe your traveling one don't have a smoker but you have a grill at your disposal. There still is a way to get that smokey wood flavor and end up with a nice juicy brisket. Use a 10-12 lb whole brisket Put your rub on and wrap it in plastic. Put it in the fridge for up to 2 days. Use a couple foiled chip pks. or 2 or 3 chunks. Get your grill warmed up. Good half of a large chimney of briquetes or gas grill on high 15 minutes. Briquetes banked on one side of the grill with wood chips or chunks on for a few to get going.. foiled chips or chunks on main gas grill burner to get going. Shut down all but primary burner in gas grill.. keep it on medium your looking for temp of about 275 in the cool side where your meat is. Charcoal grill you want to have the lid vent on meat side. So heated up and wood smoking.. Plop down your brisket on fat side up in the indirect heat position.. Lid down 2 hours no looking. You can have an oven heating up at 300 before the 2 hours are up. Use middle rack position. Get a couple 4 foot long heavy duty foil pieces and make a big wide single piece out of those by folding their edges into a seam.. gold 3 times for a good seal. Take brisket off the grill and place it on the foil long way. Gold over the foil edges to get a no leak tight seal and stick it on a cookie sheet in the oven for 3 and a half hours. Looking for probe tender about 200 internal temp. Crack open the foil and let steam out. Rest the brisket a half hour..then onto a cutting board. You pour the juice into a fat separator to add into your sauce if you want. This was how we did brisket before anyone had a smoker. It's a way to reduce cooking times by almost half also. Winter brisket mode when it's hard to keep a smoker going..