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1
For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne.
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2
Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
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3
Soak the wood chips in water for at least 30 minutes before grilling.
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4
Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
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5
For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan.
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6
Put brisket in the sauce.
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7
Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket.
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8
Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours.
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9
Replenish the charcoal as needed to maintain a medium to medium-low fire.
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10
Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes.
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11
Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste.
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12
Reheat if necessary.
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13
Thinly slice brisket across the grain and arrange on a serving platter.
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14
Spoon some sauce over the meat and pass the rest at the table.
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15
Know-How: There are lots of wood chips to choose from.
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16
We like the stronger, traditional flavor that hickory or mesquite gives to this dish.
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17
Fruit woods such as apple and cherry are delicious with milder meats, such as pork, poultry, or fish.
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18
Chips also come in different sizes-either chunks or bits.
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19
The chunks don't require soaking and produce a big blast of fast-burning smoke.
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20
The bits, which do require soaking, produce smoldering smoke.
