Smoked Grilled Beef Brisket

Ingredients:

• 1 beef brisket weighing 2-2.5 kg, trimmed of fat, leaving only a 0.5 cm thick layer.
• 1 tbsp paprika
• 1 tbsp. l. brown sugar
• 1 cup apple cider vinegar
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce, not too hot
• 1 teaspoon paprika
• 6-8 cups hickory or mesquite chips

Preparation:

1. Prepare the brisketIn a small bowl, combine the paprika, brown sugar, and 2 tablespoons each of salt and black pepper. Spread the mixture over the entire surface of the brisket, patting it down to form a thick, even layer. Cover with plastic wrap and refrigerate overnight.
2. When you're ready to smoke, soak the wood chips in a large bowl of cold water. Preheat a charcoal grill using indirect heat: light the coals, then rake them to one side of the grill. Place a drip pan on the other side of the grill and place the grate on top. Heat the grill to 205°F-250°F (95°C-120°C) (you can test this by holding your hand 12 cm from the grill; if you can hold the heat for no more than 6 seconds, the grill is ready). Drain the wood chips and scatter them over the coals. If using a gas grill, cook over indirect heat using a wood chip smoker.
3. Place the brisket, fat side up, on the grate over the drip tray. Cover the grill; adjust the vents to maintain a temperature between 205°F and 250°F (95°C and 120°C). Smoke until a thermometer inserted into the thickest part of the brisket registers 185°F to 205°F (85°C and 95°C), about 7.5 to 10 hours. Turn the brisket every few hours and add more charcoal and wood chips every 45 minutes to maintain a constant temperature (use dry wood chips if you need to increase the heat).
4. Remove the meat from the grill, wrap it in foil, and let it rest for 45 minutes to 1 hour. Pour the liquid from the drip pan into a bowl, let it settle, and then skim off the fat.
5. Meanwhile, prepare the barbecue sauce.In a saucepan, combine vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, paprika, and 1 teaspoon salt. Heat, stirring, over medium heat until just simmering, about 3 minutes. Let cool, then season with salt to taste.
6. Slice the meat against the grain. Serve drizzled with the juices and barbecue sauce.