Barbecued Texas Beef Brisket

Ingredients

• 1 (7-8 lb)  untrimmed whole beef brisket

Dry Rub

• 1/2 cup paprika
• 3 tablespoons ground black pepper
• 3 tablespoons coarse salt
• 3 tablespoons sugar
• 2 tablespoons chili powder

Mop

• 12 ounces beer
• 1/2 cup cider vinegar
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 tablespoons worcestershire sauce
• 2 tablespoons minced jalapeno peppers
• 1 cup purchased barbecue sauce (such as Bull's-Eye)
• 1 tablespoon chili powder

Directions

1. 1

   Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

2. 2

   Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.

3. 3

   Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender.

4. 4

   Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.)

5. 5

   Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.