Texas Barbecue Brisket

Mix together chili powder, paprika, salt, sugar, cumin and pepper; rub all over brisket. Let stand for 1 hour or, refrigerated, up to 1 day.

Brisket Sauce: In small saucepan, heat oil over medium heat; fry onion and garlic until soft and translucent. Stir in ale, sugar, Worcestershire sauce, vinegar, mustard and salt (if using beef stock, reduce salt to 1-1/2 tsp/7 mL); bring to boil. Reduce heat and simmer for 10 minutes.

Place brisket in roasting pan; loosely cover with foil. Roast in 300°F (150°C) oven, basting with sauce every 30 minutes after first hour, until falling-apart tender, about 3 hours. Transfer to plate; skim fat off juices in pan. Add juices to remaining sauce. Set aside. (Refrigerate brisket and sauce separately overnight if desired.)

Soak 4 cups (1 L) wood chips in water for 30 minutes. Prepare barbecue for indirect grilling (see following tip). For gas barbecue, seal soaked chips in foil to make packet; poke several holes in top. Place over lit burner; close lid. For charcoal barbecue, place soaked chips directly on coals.

Grill brisket, covered and basting with some of the remaining sauce every 15 minutes (without allowing too much smoke to escape), until dark brown and crisp, about 1 hour. Thinly slice across the grain to serve.

Meanwhile, in saucepan over medium-high heat, whisk remaining sauce with tomato paste; simmer until thickened, about 10 minutes. Serve with brisket.

Additional information : Grilling Over Indirect Heat

For gas grill: set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s).

For charcoal grill: place drip pan in centre and arrange hot charcoal on either side. Set meat on greased grill over drip pan.

Source : Canadian Living Magazine: September 2010