-
1
Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
-
2
If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch.
-
3
Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips.
-
4
The leftover rub can be stored for several months in a jar.
-
5
You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
-
6
Set up the grill for indirect grilling and preheat to medium-low.
-
7
If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low.
-
8
If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
-
9
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat.
-
10
Drape the bacon slices over the top of the meat, and then cover the grill.
-
11
Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce.
-
12
Wrap the brisket in aluminum foil, and continue cooking until done.
-
13
If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
-
14
Transfer the grilled brisket to a cutting board and let rest for 10 minutes.
-
15
Thinly slice across the grain, using an electric knife or sharp carving knife.
-
16
Transfer the sliced meat to a platter.
-
17
Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
-
18
Place all ingredients in a non-reactive bowl and whisk to mix.
-
19
Taste for seasoning, adding more salt, if necessary.
-
20
Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes.
-
21
Season with salt and pepper.
-
22
The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours.
-
23
Bring to room temperature before serving.
