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This Southwestern BBQ Beef Brisket Recipe Takes Time To Make, But It's Totally Worth It! It Will Become Your Family & Friends New Favorite BBQ Dish.

Let's Get Started…

Ingredients To Gather:

For The Rub:

• 1/4 cup sweet Hungarian paprika

• 1 tablespoon kosher salt, plus additional for seasoning

• 1 tablespoon freshly ground black pepper, plus additional for seasoning

• 1 tablespoon light brown sugar

• 1 teaspoon cayenne pepper

• 1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed

• 6 cups wood chips, preferably hickory or mesquite

For The Braising Sauce:

• 1 (28-ounce) can tomato puree

• 12 ounces lager or amber beer

• 2 ribs celery, minced

• 1 medium onion, minced

• 3/4 cup cider vinegar

• 1/2 cup brown sugar

• 1/4 cup yellow mustard

• 5 thick slices bacon, coarsely chopped (about 6 ounces)

• 10 cloves garlic, minced

• 4 canned Chipotle chiles in adobo sauce, minced

• 3 Ancho chiles, stemmed, seeded, and chopped

• 2 bay leaves

• 2 tablespoons chili powder

• 1 tablespoon kosher salt, plus additional for seasoning

• Freshly ground black pepper

• 4 cups water

The Step By Step Directions To Follow: 

Rub: Mix paprika, 1 tablespoon each of salt and black pepper, brown sugar, and cayenne. Rub mixture on brisket.  Refrigerate overnight.

Soak the wood chips in water for 1/2 hour. Turn the grill with a medium to medium-low fire.

Sauce: Mix all the ingredients but the water and only 1/2 cup of the vinegar in a large pan. Place brisket in pan.

Put a few wood chips over the coals. Place the pan on the cooler side of the grill. Cover it in a way that the vent holes are directly over the brisket. Baste meat every half an hour. Turn brisket and add water to pan as necessary to keep meat partially submerged. until the meat is tender and a thermometer inserted in the thickest part registers 200 degrees F, about 3 hours and 45 minutes. Add more charcoal as needed to keep fire medium to medium-low.

Place brisket on a cutting board. Cover with foil. Wait 20 minutes. Skim the fat from the braising sauce and combine with the remaining 1/4 cup vinegar and salt to taste. Reheat if necessary. Cut in thin slices the brisket going across the grain of the meat. Arrange on a serving platter. Spoon some sauce over the meat. Bring the rest of the sauce to the table.

Finished!

There are lots of wood chips to choose from. We prefer the stronger flavor that mesquite and hickory gives this dish.

Enjoy!

Article Source: Food Network