The meat was seasoned with a blend of salt (3 tsp), pepper (2 tsp), paprika (2 tsp), garlic(2 tsp), thyme(2 tsp) and a pinch of dry mustard. The dry rub sat with the meat for 30-45 minutes. I think the brisket cooked for about 30 minutes over indirect, medium high to high heat.
Then there was the issue of veggies. I went with one large red onion, 2 green bells, and one each of orange, red and yellow. They were lightly drizzled in olive oil and sprinkled with salt and pepper. I wrapped them in foil and put them over indirect heat as well. After about 15 minutes, I opened the foil up and moved them over high heat. No rhyme or reason for how I cooked them, I wanted them just about soft and smoky. It worked.
Slice the beef thinly, on a bias. Serve with rice, beans, cheese, sour cream, salsa and tortillas. Yum. Speaking of beans...I don't really do much with beans...but in this instance...I sauted a little red onion in olive oil until tender and starting to brown. I added two cans of black beans, drained and rinsed. Season liberally with salt & pepper, oregano and chipotle chili powder. Since the beans were dry, I felt they needed something extra...I had a beer in my hand...glug glug, about 1/4 to 1/2 cup of Corona. Then I stirred in a tablespoon of tomato paste. Cover and simmer until warm. The guests seemed to like them.
Thanks to DancerinDC for the photos.