1. Combine wood chips and enough cold water to cover in a large bowl. Let stand 30 minutes.
2. Pat brisket dry with paper towels. Rub salt and pepper over beef.To barbecue::
3. For gas grill: Punch holes with a knife in the bottom of one or two small foil pans (depending on the size of your grill). Drain wood chips; divide about 3 cups between pans and place one in the front left-hand and back right corner of the grill. Place a large 2-inch-deep disposable foil drip pan in center of bottom grate; fill halfway with water. Replace top cooking grate. Close lid and heat burners on Low about 10 minutes. Place brisket, fat side up, in center of the cooking grate over the drip pan. Turn one burner off. (For triple burner grill, turn center burner off, as there should be no heat source underneath the drip pan.) For charcoal grill: Close 2 of the 3 bottom vents. Build one pile of 45 to 50 briquettes over the opened vent. Ignite and burn 25 to 30 minutes, until coals are covered with a light coating of gray ash. Drain wood chips. Place a large 2-inch-deep disposable foil drip pan on opposite side of coals on bottom grate. Fill pan halfway up with water (for steam inside the kettle). Place 1 cup of chips over hot coals. Replace top cooking grate. Place brisket, fat side up, over drip pan and close lid with opening over meat.
4. Barbecue brisket 9 to 10 hours, turning occasionally and replenishing briquettes (if using), wood chips and water in drip pan as needed every 2 hours to maintain a temperature inside the grill between 225 degrees F and 250 degrees F. The temperature in the grill can be controlled by adjusting top vent. The meat should be juicy and tender and pull apart easily.
5. Wrap brisket tightly in foil; let stand 30 minutes. To serve: Unwrap brisket; transfer to a large cutting board. Trim off top layer of fat. Thinly slice brisket against the grain. Serve with barbecue sauce. Makes 12 servings.