4 to 6 cups mesquite wood chips
1 4- to 5-pound fresh beef brisket
1 tablespoon cooking oil
2 tablespoons paprika
1 tablespoon coarse salt or coarse kosher salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme, crushed
1 recipe Sweet and Hot Barbecue Sauce or 3 cups bottled barbecue sauce
At least 1 hour before grilling, soak wood chips in enough water to cover.
Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl stir together paprika, salt, black pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of meat; rub in with your fingers.
Drain wood chips. For a charcoal grill, arrange medium-low coals around a drip pan. Test for low heat above pan. Sprinkle some of the drained wood chips over the coals. Place brisket on grill rack over drip pan. Cover and grill for 3 to 3-3/4 hours or until meat is tender. Add more wood chips every 30 minutes. (For a gas grill, preheat grill. Reduce heat to low. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.)
Meanwhile, prepare Sweet and Hot Barbecue Sauce or warm bottled barbecue sauce in a saucepan over low heat. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce. Makes 15 servings.
Sweet and Hot Barbecue Sauce: In a large saucepan cook 1/2 cup chopped onion; 6 fresh jalapeno chile peppers, seeded and chopped; and 2 cloves garlic, minced, in 1 tablespoon hot cooking oil until onion is tender. Stir in 2 cups ketchup, 1/4 cup packed brown sugar, 1/4 cup white wine vinegar, 1/4 cup orange juice, 3 tablespoons Worcestershire sauce, and 1 teaspoon dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 10 to 15 minutes or to desired consistency. Makes about 3 cups.