• Trim the fat off the brisket, then use a marinade injector to inject beef broth throughout the meat.
• Rub the brisket with 1 cup BBQ rub. Set the brisket on a rack over a baking tray and place in the refrigerator overnight. Note: If you wish to eat your smoked brisket at supper time, around 5 pm, you will want to have your smoker ready to go at about 4 am.
• Set up your Charcoal Kettle Grill by pouring a thin wall of unlit, premium chunk charcoal around the outside wall of the grill, half to three-quarters of the way around the BBQ. Place a number of wood chunks throughout. Light one-quarter to half of a load of charcoal using a chimney starter. Pour the lit charcoal next to one end of the unlit charcoal so that it will slowly ignite the unlit charcoal. Place a heat-safe tray filled with hot water in the barbecue and then add the cooking grids in the highest position available. 
• Allow the charcoal grill to come up to a temperature of 225°F (107°C). Close the bottom air shutters on the grill to about one-quarter of the way open to manage the temperature. If the grill doesn’t heat to the right temperature, open one of the shutters a little more. Continue to adjust by adding more or less oxygen until the temperature evens out and holds steady.
• Insert a temperature probe into the flat but close to the section where the meat begins to get thicker. Set the internal temperature alert to go off when your meat reaches 150°F (65.5°C). Place the brisket, fat side up, on the cooking grids and close the lid.
• While the brisket is getting smoky, combine ½ cup sweet chili BBQ sauce with the remaining beef broth in a spray bottle or bowl. Spray or mop the brisket with this mixture every 1 to 2 hours until the brisket reaches 150°F (65.5°C).
• Remove the brisket from the kettle grill and double wrap with foil. Continue cooking – no smoke required - between 225°F to 250°F (65.5°C and 121°C) until the brisket reaches an internal temperature of about 205°F (96°C) – reset your meat thermometer to alert you at this time.
• When the brisket reaches a temperature of 205°F (96°C) remove it from the grill, wrap it – still in the foil - with a towel and place it into an awaiting cooler – no ice – to rest for 3 hours.
• When you are ready to serve, slice the flat of the brisket against the grain, on a bun, or just slice and eat as is. Note: The best way to reheat the brisket is by using a water circulator set to 150°F (65.5°C) for an hour or so. You can also use the oven, reheating in the foil and juices at 150°F (65.5°C) until warmed through.

Enjoy!