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1
Season the brisket all over with the dry rub, place it in a large resealable plastic bag, and refrigerate for 4 to 6 hours or overnight.
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2
About an hour before cooking the brisket, place 2 cups of hickory wood chips in water and let soak.
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3
Combine the barbecue sauce, ketchup, beer, Worcestershire sauce, orange juice, and mustard in a large bowl and stir to mix.
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4
Remove the brisket from the refrigerator and pour the barbecue sauce mixture over the meat.
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5
Reseal the bag, turn to coat the brisket with sauce, and let sit at room temperature for about 1 hour.
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6
Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow.
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7
Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
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8
Drain the wood chips and add a handful to the fire.
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9
Preheat the oven to 325F.
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10
Remove the brisket from the bag, reserving the marinade, and place on the hottest part of the grill, directly over the coals, to sear, about 5 minutes per side.
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11
Move the brisket to the cooler side of the grill, away from the coals.
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12
Add the remaining wood chips to the fire, cover, and cook and smoke the meat for another 30 minutes, basting with the marinade and turning several times.
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13
Remove the brisket from the grill and transfer to a cast-iron or other ovenproof skillet with a tight-fitting lid.
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14
Pour the reserved marinade over the brisket and turn several times to coat.
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15
Make sure the brisket is positioned fat side up and add the reserved squeezed orange half .Cover the skillet and cook in the oven, undisturbed, for 3 to 3 1/2 hours, until the brisket is fork-tender (see Know-how, page 172).
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16
Remove the brisket from the oven, transfer to a platter, and let rest, loosely covered, for about 20 minutes before slicing.
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17
Serve warm with additional barbecue sauce, if desired.
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18
Combine the paprika, black pepper, salt, brown sugar, red pepper flakes, and mustard in a bowl or resealable plastic bag and stir or shake to thoroughly mix.
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19
Use immediately or store in an airtight container for up to 1 month.
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20
Serve with Roxys Grated Coleslaw (page 260) and Squash Puppies (page 65) or piled high on Kates Sweet Potato Refrigerator Rolls (page 66) or crusty
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21
bread.
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22
In the winter I bypass the grill, pan-sear the meat, and let the oven do all the heavy lifting.
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23
Season the brisket all over with the dry rub, place it in a large resealable plastic bag, and refrigerate for 4 to 6 hours or overnight.
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24
When ready to cook the brisket, preheat the oven to 325F.
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25
Heat a large ovenproof skillet over medium-high heat and add about 2 tablespoons olive oil.
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26
Pan-sear the brisket for 4 to 5 minutes per side until brown all over, place in the oven, and proceed with the recipe.
