Hot Hot BBQ Brisket

by Darrell Frink
(Deltona, Florida)

4 lbs beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
mesquite wood chips
Barbecue Sauce
2 tablespoons vegetable oil
3/4 cup chopped yellow onions
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup Worcestershire sauce
3 tablespoons Peter Pepper
3tablespoon Caribbean Habanero
Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon Red Savina Habanero Pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme


Set the brisket on a large sheet of plastic wrap.
In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, pepper, cayenne, dry mustard, and cumin thoroughly.
Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
Remove the meat from the refrigerator and let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
Remove, drain and set aside.
Prepare a smoker with charcoal and the wood to 180 to 200 degrees F.
Place the water pan in the smoker and add water to the fill line, about 2/3 full.
Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
Add the onions and cook, stirring, for 4 minutes.
Add the garlic and cook, stirring, for 1 minute.
Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, seasoning mixture, and pepper flakes and bring to a boil.
Lower the heat and simmer, stirring occasionally, until thickened and the flavors combine, 15 to 20 minutes.
Remove from the heat and let cool slightly before serving.