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1
To make the spice rub: In a large dry skillet, toast the chiles, fennel seeds, coriander seeds and peppercorns over medium-high heat until fragrant, about 2 minutes.
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2
Add to a spice grinder and run until you have a fine powder.
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3
In a large mixing bowl combine the spices with the remaining rub ingredients.
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4
Rub the brisket all over with the spice rub mix.
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5
Wrap tightly in plastic and marinate overnight in the refrigerator.
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6
Preheat the oven to 300 degrees F.
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7
Line a large roasting pan with foil and set over high heat.
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8
Put the soaked chips on top, then put the pan directly over the burner to get the chips to start smoking, about 10 minutes.
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9
Place a V-rack over the top of the chips and put the marinated brisket on the rack.
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10
Cover the entire top of the roaster with foil, crimping the edges to form a nice seal, (you may have to use 2 strips foil to cover everything).
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11
Reduce heat to medium and smoke the brisket for 15 minutes.
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12
While the brisket is smoking, prepare the anchos, onion, garlic and tomatoes.
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13
Remove brisket from the roasting pan with the rack.
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14
Remove the chips with the foil and discard in sink (pour water on top of chips to stop the smoking).
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15
Put the reserved chiles and vegetables on the bottom of the pan, then put the rack with the smoked brisket in the roasting pan so it sits above the aromatics.
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16
Put in the middle of the oven and roast until brisket is tender, about 4 to 4 1/2 hours
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17
Remove brisket from oven and set aside to rest.
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18
Add the pan drippings and the vegetables from the bottom of the pan to a blender and puree.
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19
Stir in the red wine vinegar and transfer the sauce to a serving dish.
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20
Slice the brisket across the grain, arrange on a serving platter and serve with sauce.
