B-Side Brown Sugar Smoked Brisket (Gas Grill Method)
Chef Tanya Holland uses an industrial deck smoker at B-Side BBQ, her Oakland restaurant, but an ordinary backyard grill, infused with smoke from wood chunks, works too. Although a charcoal grill will give you the smokiest flavor, a gas grill's heat is easier to keep steady. The smoke should be prodigious throughout the 3 hours of grilling. Don't worry about the meat's internal temperature when it comes off the grill because you will finish cooking it afterward, in the oven.
B-Side BBQ, Oakland