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1
Mix together chili powder, paprika, salt, sugar, cumin and pepper; rub all over brisket.
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2
Let stand for an hour or so, or up to one day.
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3
BRISKET SAUCE: In small saucepan, heat oil over medium heat; fry onion and garlic until soft and translucent.
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4
Stir in ale, sugar, Worcestershire sauce, vinegar, mustard and salt.
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5
(if using beef stock, reduce salt to 1 1/2 tsp); bring to a boil.
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6
Reduce heat and simmer for 10 minutes.
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7
Place brisket in roasting pan; loosely cover with oil.
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8
Roast in 300F oven , basting with sauce every 30 minutes after first hour until falling apart tender, about 3 hours.
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9
Transfer to plate; skim fat off juices in pan.
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10
Add juice to remaining sauce.
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11
Set aside.
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12
(Refrigerate brisket and sauce separately overnight, if desired).
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13
Soak 4 cups wood chips in water for 30 minutes.
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14
Prepare barbecue for indirect grilling.
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15
For gas grill, set foil drip pan under 1 rack of 2 burner barbecue or under center rack of 3 burner barbecue.
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16
Heat remaining burners.
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17
For gas barbecue, seal soaked chips in foil to make packet; poke several holes in top.
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18
Place over lit burner.
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19
Close lid.
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20
Grill brisket, covered and basting every 15 minutes (without allowing too much smoke to ecape), until dark brown and crisp, about 1 hour.
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21
Thinly slice across the grain to serve.
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22
Meanwhile, in saucepan over medium-high heat, whisk remaining sauce with tomato paste; simmer until thickened, about 10 minutes.
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23
Serve with brisket.
