Smoked BBQ Brisket

This recipe is Aunt Romadene's Beef Brisket, Southwestern Beef Brisket, and Carol's Beef Brisket combined, but smoked!

• Ready In: 38 hrs 15 mins
• Serves: 6-8

Ingredients

• 4 -6  lbs beef brisket
•  red wine vinegar (for spraying) (optional)

• Marinade

• 1 1⁄2 cups ketchup
• 1⁄4 cup brown sugar
• 1⁄3 cup Worcestershire sauce
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 2  tablespoons red wine vinegar
• 3  tablespoons country-style dijon mustard

• Rub

• 1  tablespoon chili powder
• 1  teaspoon dried oregano
• 3⁄4 teaspoon ground cumin
• 1⁄2-1  teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄8-1⁄4 teaspoon cayenne pepper

• Sauce

• 1  cup ketchup
• 1⁄2 cup brown sugar
• 1⁄4 cup red wine vinegar
• 2  tablespoons Worcestershire sauce
• 1⁄4 cup honey
• 1⁄4 cup Dijon mustard
• 2  tablespoons soy sauce
• 2  tablespoons molasses

Directions

1. Marinate brisket for 24 hours.
2. Wipe extra marinade from brisket with paper towel.
3. Rub spices into brisket, wrap in plastic wrap, and "marinate" for at least 6 hours.
4. Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
5. Let rest 15 to 20 minutes before slicing.
6. While resting, heat sauce ingredients over medium low heat.
7. Serve with BBQ sauce.