Ingredients
- 1, 4-5 lb. beef brisket
- 1 tablespoon paprika
- 1 tablespoon packed dark brown sugar
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1 cup apple cider vinegar
- 3/4 cup ketchup
- 1/4 cup packed dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mild hot sauce
- 1 teaspoon paprika
- Kosher Salt
- 6 to 8 cups hickory/mesquite wood chips
Directions
- Mix the paprika, brown sugar, and 2 tablespoons of salt and pepper into a small bowl. Rub and pat all over the brisket in a thick even coating. Cover with plastic wrap and refrigerate overnight.
- When ready to grill, soak the wood chips in cold water in a large bowl. Prepare a charcoal grill for indirect cooking: Light the coals, then bank them to one side of the grill. Set up a drip pan on the other side of the grill and replace the grates. Let the fire burn until the temperature is between 200 degrees F and 250 degrees F (you should be able to hold your hand about 5 inches away from the coals for 6 seconds). Drain the wood chips and scatter a handful of them over the coals. (If using a gas grill, cook over low indirect heat and use a smoker box for the wood chips.)
- Place the brisket fat-side up on the grates above the drip pan. Cover the grill; adjust the vents to maintain a temperature between 200 degrees F and 250 degrees F. Cook until a thermometer inserted into the thickest part of the brisket registers 185 degrees F to 200 degrees F, 7 1/2 to 10 hours. Rotate the brisket every few hours and add more charcoal and wood chips every 45 minutes to keep the temperature steady (use dry wood chips if you need more).
- Remove the brisket from the grill, wrap in foil and let rest 45 minutes to 1 hour. Pour the drippings from the drip pan into a bowl; let them settle, then skim off the fat.
- Meanwhile make the sauce: Combine the vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, paprika and 1 teaspoon salt in a saucepan over medium heat. Cook, whisking, until hot but not boiling, about 3 minutes. Let cool; season with salt.
- Slice the brisket against the grain. Serve with the pan juices and sauce.
