-
1
Mix first 5 ingredients in small bowl to blend.
-
2
Transfer 1 tablespoon dry rub to another small bowl and reserve for mop.
-
3
Spread remaining dry rub all over brisket.
-
4
Cover with plastic; chill overnight.
-
5
Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan.
-
6
Stir over low heat 5 minutes.
-
7
Pour 1/2 cup mop into bowl; cover and chill for use in sauce.
-
8
Cover and chill remaining mop.
-
9
Following manufacturer's instructions and using natural lump charcoal, start fire in smoker.
-
10
When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal.
-
11
Bring smoker to 200F.
-
12
to 225F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
-
13
Place brisket, fat side up, on rack in smoker.
-
14
Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185F., about 10 hours (turn brisket over for last 30 minutes).
-
15
Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200F.
-
16
to 225F.
-
17
temperature; add 1/2 cup drained wood chips.
-
18
Brush brisket with chilled mop in pan each time smoker is opened.
-
19
Transfer brisket to platter; let stand 15 minutes.
-
20
(Can be made 1 day ahead.
-
21
Cool 1 hour.
-
22
Wrap in foil; chill.
-
23
Before continuing, rewarm brisket, still wrapped, in 350F.
-
24
oven about 45 minutes.)
-
25
Combine barbecue sauce and chili powder in heavy small saucepan.
-
26
Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
-
27
Thinly slice brisket across grain.
-
28
Serve, passing sauce separately.
