Texas-Style BBQ Braised Beef Brisket

Ingredients:

Dry marinade for rubbing

• 1 (2.2 – 2.7 kg) piece of beef brisket, preferably trimmed of pointed end and fat
• 1/4 cup sweet paprika
• 1 tbsp coarse salt
• 1 tbsp. ground black pepper
• 1 tbsp. l. brown sugar
• 1 teaspoon cayenne pepper
• Additionally: 6 cups hickory or mesquite wood chips

Stewing sauce

• 800 gr. tomato puree
• 350 ml lager or amber beer
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 3/4 cup apple cider vinegar
• 0.5 cup brown sugar
• 1/4 cup mustard
• 5 thick slices bacon, chopped into pieces (about 180 g)
• 10 cloves garlic, crushed
• 4 canned chipotle peppers in adobo sauce, chopped
• 3 ancho peppers, stemmed, seeded and chopped
• 2 bay leaves
• 2 tbsp. chili powder
• 1 tbsp coarse salt and a little more
• 4 tbsp of water

Preparation:

1. Dry marinade.
   
   Combine paprika, 1 tablespoon each of salt and black pepper, brown sugar, and cayenne pepper. Rub the mixture into the brisket, wrap tightly, and refrigerate overnight.
2. Soak the wood chips in water for at least 30 minutes. Preheat an outdoor grill to medium heat, using indirect heat.
3. Barbecue sauce.
   
   In a large disposable aluminum baking dish, combine the tomato puree, beer, celery, onion, 1/2 cup vinegar, brown sugar, mustard, bacon, garlic, chili peppers, bay leaf, chili powder, 1 tablespoon salt, and black pepper to taste. Add the brisket to the sauce.
4. Toss a handful of soaked wood chips onto the hot coals, position the pan on the cooler side of the grill, and cover so the vents are directly over the brisket.
5. Roast and baste the meat with the sauce every 30 minutes, turning occasionally and adding more water to the pan as needed, until the meat is tender and a thermometer inserted into the thickest part of the meat registers 190°F (90°C), about 3 hours 45 minutes. Add coals as needed to maintain medium to medium-low heat.
6. Transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes. Skim off any fat from the braising sauce and add the remaining 1/4 cup vinegar and salt to taste. Reheat if necessary.
7. Thinly slice the brisket across the grain and place on a serving platter. Pour the sauce over the meat and serve the sauce in a separate bowl.
   
   Note
   
   While there's a wide variety of wood chips for smoking, the strong, traditional flavor of hickory or mesquite is best for this dish. Fruit wood chips, such as apple or cherry, are better suited for soft meats like pork, poultry, or fish. Wood chips also come in a variety of sizes. Larger pieces don't require soaking and produce a strong smoke. Smaller chips, which require pre-soaking, smolder slowly..