First you've got to turn your standard grill into an indirect heat grill. You do this by covering the grill with tin foil. You will also want to get a smoker box to put wood chips in. You will make a hole in the tin foil the size of your wood box. I used a combo of apple and post oak. You need some kind of pan or tin container to put your brisket in. I use a big turkey tin pan. The hardest part of a standard grill is getting the temperature low enough. Ideally you want it at 225. If you have a 3 burner you turn off 2 of the burners. And you may have to prop the hood just a little to vent out some heat.

You then cook the brisket until it reaches between 155-165 at this point it will stall and it will dry out if you don't do anything. So wrap it in tinfoil and continue to cook until it reaches 195 internal temp.

Next take it off if the grill and let it rest in a cooler for 2-4 hours. It usually takes a brisket 1 hour per lb to cook at 225.

My dry rub is a combo of Pepper, salt, brown sugar, cayenne pepper and garlic powder. I rub the brisket about 24 hours before I start it. Usually a lot more Pepper than salt like 9 to 1.

It is possible to do a brisket with a standard grill. I've done it many times but it is much easier to use a good smoker.

I learned this technique for the standard grill from listening to Wayne Mueller the owner of Louie Mueller BBQ he was asked if it was possible to smoke a brisket on a standard grill. The indirect heat and temp is the most important step. That and real wood smoke.