Texas Brisket with a Classic Texas Barbecue Sauce

Texas Brisket with a Classic Texas Barbecue Sauce
5 to 6 lb beef brisket
2 tbs chili powder
1 tbs each paprika, brown sugar, and salt
2 tsp pepper
4 cups wood chips, soaked at least 3 hours or preferably overnight, then drained
12-oz bottle beer at room temperature
Barbecue Sauce:
15-oz can tomato sauce
1/4 cup each ketchup, chili sauce, cider vinegar, bread-and-butter pickle juice
2 tbs brown sugar
1 tsp onion salt
1/2 tsp crushed red pepper
1/4 tsp garlic powder
1 1/2 tbs ancho chile powder (can use ordinary chili powder)
Place brisket on large sheet of plastic wrap.

In small bowl, combine dry ingredients. Massage into all sides of brisket. cover in plastic wrap.

Refrigerate at least 8 hours but no more than 24 hours. Bring to room temperature before barbecuing. If using gas grill, place wood chips in smoker box.

If using charcoal grill, scatter chips on coals or place in disposable pan set directly on coals. Allow chips to begin to smoke, about 10 minutes. Place brisket on gas grill over drip pan, indirectly over medium heat.

Or on charcoal grill over drip pan, but to the side of the medium-hot coals. cover. Barbecue, mopping with beer every 30 minutes, 5 to 6 hours or until tender when pierced with dinner fork.

Meanwhile, for sauce…in medium saucepan, bring tomato sauce, ketchup, chili sauce, vinegar, and pickle uice to a simmer over medium-high heat. Stir in brown sugar, onion salt, crushed red pepper, garlic powder and chile. Reduce heat to medium-low.

simmer 20 minutes or until thickened, stirring occasionally. If desired, sauce can be made on grill in heavy-duty saucepan directly over medium heat. When brisket is done, transfer to carving board.

Let rest 20 minutes. Carve into 1/2-inch-thick strips. Serve with sauce.

10 servings = about 330 calories.