- 1/4 cup Garlicky Barbecue Marinade
- One 10-pound beef brisket with a nice layer of fat
- 1/4 cup plus 2 tablespoons Seven-Spice Dry Rub
- 4 cups hickory or other hardwood chips, soaked in water for at least 30 minutes
- Cider Mop Spray
- 2 cups Sweet and Sticky Barbecue Sauce mixed with 2 cups water
- Hamburger buns and hot sauce, for serving
- Rub the Garlicky Barbecue Marinade all over the brisket and refrigerate overnight.
- Bring the brisket to room temperature and sprinkle the Seven-Spice Dry Rub all over it.
- Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225°, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225°. Put the brisket over the drip pan, fat side up, and cover the grill; you'll need to cook the brisket for a total of about 8 hours, rotating the meat (but not turning it over) every 2 hours. Maintain the temperature at 225° by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add more water to the drip pan when half of it is evaporated.
- After the first 6 hours, spray the brisket generously with the Cider Mop Spray. Continue cooking the brisket, spraying it with the Mop Spray every 30 minutes, until an instant-read thermometer registers 190° when inserted in the thickest part of the meat. Transfer the brisket to a carving board and let rest for 30 minutes.
- Pour the diluted Sweet and Sticky Barbecue Sauce into a roasting pan and bring to a simmer. Slice the brisket 1/4 inch thick against the grain and transfer to the roasting pan. Simmer the meat over low heat, basting it with the sauce until heated through, about 5 minutes. Serve with the buns and hot sauce.
The barbecued brisket can be refrigerated overnight. Bring to room temperature before carving and reheating.
To contrast this smoky, spicy brisket, serve a cooling Texas beer. Or select a full-bodied, fruity-spicy Zinfandel, such as one from Dry Creek Valley or Sonoma County.