BBQ Brisket (From the Food Network Kitchens)

Not my own recipe, but it is delish. So far it rates 5 stars from 37 ratings on the Food Network. Make that 38 with my 5 stars. So here it is!

• Ready In: 3 hrs 5 mins
• Serves: 10

Ingredients

• 1⁄4 cup sweet Hungarian paprika
• 1  tablespoon kosher salt
• 1  tablespoon fresh ground black pepper
• 1  tablespoon light brown sugar
• 1  teaspoon cayenne pepper
• 4 -5  lbs beef brisket, preferably point cut

• FOR QUICK BBQ SAUCE

• 3  tablespoons  vegetable oil
• 1  large onion, chopped
• 12  garlic cloves, peeled and finely chopped (about one head)
• 2  tablespoons tomato paste
• 1⁄4 teaspoon red pepper flakes
• 2  ham hocks
• 2 (28 ounce) cans crushed tomatoes
• 1 3⁄4 cups red wine vinegar
• 1 1⁄2 cups  firmly packed light brown sugar
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Mix together the paprika, salt and pepper, sugar, and cayenne.
2. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
3. Preheat oven to 350 degrees F.
4. Place the brisket in a large casserole or Dutch oven an pour the sauce over the top, hocks and all.
5. Cover and cook until brisket is fork tender and can easily be shredded (about 3 hours).
6. Transfer the brisket to a platter.
7. Skim and discard the fat from the top of the sauce.
8. Shred or thinly slice the brisket, serve and enjoy!
9. Heat oil in a medium saucepan over medium-high heat.
10. Add the onion and cook, stirring until tender (about 8 minutes).
11. Stir in garlic, tomato paste and crushed pepper, and cook until fragrant (about 2 minutes).
12. Add the ham hocks, tomatoes, vinegar, sugar, and pepper.
13. Bring to a boil.
14. Lower heat, and simmer uncovered, stirring occasionally until deep red in color and has thickened (about 20 to 25 minutes).
15. Adjust seasoning with salt and pepper.
16. The sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.