SMOKING FOILS RECIPES

Steps:

• If applicable, discard seasoning packet from brisket. Place brisket in a Dutch oven, and add water to cover. Let stand 45 minutes. While brisket soaks, whisk together mustard, paprika, pepper, onion powder, garlic powder, and 2 tablespoons of the honey in a small bowl.
• Remove brisket from water, and pat dry with paper towels. Place brisket on a rimmed baking sheet. Spread 2 tablespoons mustard mixture evenly all over brisket. Whisk apple cider vinegar and remaining 1 teaspoon honey into remaining mustard mixture to make honey mustard sauce; set aside.
• Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Adjust vents as needed to maintain an internal temperature of 275°F. Place brisket, fat side up, on oiled grates on side of grill without coals. Grill, covered, 2 hours.
• Remove brisket from grill, and wrap tightly with aluminum foil. Place wrapped brisket, fat side up, on side of grill without coals. Close grill cover, and continue to cook until a thermometer inserted through foil into brisket registers 200°F, about 2more  hours. Remove brisket from grill, and let rest 20 minutes before thinly slicing against grain; serve with honey mustard sauce.

Steps:

• Soak the wood chips in water for at least 30 minutes.
• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• In a small bowl mix the rub ingredients.
• Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off.
• Season each rack evenly with the rub. Using four 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each rack in its own packet.
• Brush the cooking grates clean. Place the ribs on the grill over direct medium heat , close the lid, and cook for 1 hour, occasionally turning the packets over for even cooking, making sure not to pierce the foil.
• Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.
• Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, return the racks to the grill, bone side down. Grill over direct medium heat, with the lid closed, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.