Smoked BBQ Brisket

  • 1/2 cup ancho chilli powder
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dry mustard
  • 1 tablespoon salt
  • 2 teaspoons cayenne
  • 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
  • Dark Beer Mop, recipe follows
  • 1 large red onion
  • 4 cloves garlic
  • 2 serrano chiles, chopped
  • 4 bottles of dark beer
  • 1/4 cup dark brown sugar
  • 2 bay leaves
  • Salt and freshly ground pepper

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

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