Categories: Meals

Ingredients

• 1 tbsp. paprika
• 1 tbsp. packed dark brown sugar
• Kosher salt and black pepper
• 4 1/2 to 5 lb. brisket, fat trimmed to 1/4 inch
• 1 cup apple cider vinegar
• 3/4 cup ketchup
• 1/4 cup packed dark brown sugar
• 1 tsp Worcestershire
• 1 tsp mild hot sauce
• 1 tsp paprika
• Kosher salt
• 6-8 cups hickory or mesquite wood chips

Directions

1. Make the brisket: Mix the paprika, brown sugar, and 2 tbsp. each salt and pepper in a small bowl. Rub and pat all over the brisket in a thick even coating. Cover with plastic wrap and refrigerate overnight.

2. When ready to grill, soak the wood chips in cold water in a large bowl. Prepare a charcoal grill for indirect grilling. Drain the wood chips and scatter a handful of them over the coals.

3. Place the brisket fat-side up on the grates above the drip pan. Cover the grill; adjust the vents to maintain a temp between 200 and 250. Cook until cooked through, 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 temp steady.

4. 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.

5. Meanwhile, make the sauce: Combine the vinegar, ketchup, brown sugar, Worcestershire, hot sauce, paprika and 1 tsp salt in a saucepan over medium heat. Cook, whisking, until hot but not boiling, about 3 minutes. Let cool; season with salt.

6. Slice the brisket against the grain. Serve with the pan juices and sauce.

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