Texas BBQ Braised Beef Brisket

Makes 6-8

DEBORAH SIMON

ingredients

Rub:
1/4 cup sweet Hungarian Paprika
1 tablespoon kosher salt, plus additional for seasoning
1 tablespoon ground black pepper, plus additional for seasoning
1 teaspoon cayenne pepper 1(5-6-pound) beef brisket, preferably point cut, fat trimmed
6 cups wood chips, preferably hickory or mesquite
Braising sauce:
1 can tomato puree
12 ounce larger beer
2 celery ribs, minced
1 medium onion, minced
3/4 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup yellow mustard
5 thick slices bacon, coarsely chopped
10 cloves garlic, minced
4 canned chipotle chilies in adobo sauce, minced
3 ancho chilies, stemmed, seeded, and chopped
2 bay leaves
2 tablespoons chili powder
1 tablespoon kosher salt
freshly ground black pepper
4 cups water

1
For the rub: mix the paprika, salt, pepper, brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
2
Soak the wood chips thirty minutes before grilling. Prepare outdoor grill with a medium to medium-low fire for indirect grilling.
3
For sauce: mix tomato puree, beer, celery, onion, 1/2 cup vinegar, the brown sugar, mustard, bacon, chilies, bay leaves, chili powder, tablespoon salt, and black pepper in a large disposable aluminum pan. Put brisket in the sauce.
4
Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees f, about 3 and 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
5
Transfer brisket to cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from braising sauce and stir in remaining 1/4 cup cider vinegar. Reheat if necessary.Thinly slice brisket across the grain and arrange on serving platter. Spoon sauce over the meat and pass the rest at the table.