1. Remove brisket from packaging. Trim fat down to 1/4 inch; discard the trimmed fat. Prepare the rub by combining paprika, brown sugar, salt and pepper in a small bowl. Rub the seasoning into the meat. Refrigerate for a few hours or overnight. Remove brisket from fridge 1 hour before cooking, and allow it to come to room temperature.
2. Prepare grill by cleaning grates and preheating on high for 5 minutes with the lid closed. Place brisket on the grill, fat-side up. Grill with the lid open for 5 minutes. Repeat on the other side. If your grill has multiple burners, turn the burners off on one side, and turn the others to low. Place brisket on the side with indirect heat. Close the lid, and maintain a temperature of 250° F. Adjust heat, if necessary. 
3. Cook until brisket reaches an internal temperature of 200° F. This should take about 1 hour per pound. Remove brisket from the grill; wrap in foil. Allow to rest for 1 hour before slicing the meat against the grain. Serve with Chipotle-Brown Sugar Barbecue Sauce.

Chipotle-Brown Sugar Barbecue Sauce 
Total Time: 20 minutes
Makes: 1 1/2 cups 

• 1 (15 oz) can tomato sauce
• 1 cup chicken broth
• 1/3 cup brown sugar
• 1/4 cup red wine vinegar
• 1 Tbs Worcestershire sauce
• 1 Tbs honey
• 3/4 tsp chipotle powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp coarse ground black pepper

1. Combine all ingredients in a saucepan, and bring to a boil. Lower heat to a simmer. Let the mixture thicken and reduce by half. Let cool to room temperature before serving.

Calories: 402, Fat: 18 g (6 g Saturated Fat), Cholesterol: 146 mg, Sodium: 707 mg, Carbohydrates: 11 g, Fiber: 1 g, Protein: 50 g.