Ingredients
3 tablespoons paprika2 teaspoons each salt, garlic powder and pepper1 teaspoon each cayenne pepper, dried oregano and ground mustard1/2 teaspoon chili powder1 fresh beef brisket (4 to 6 pounds)BARBECUE SAUCE:2 cups ketchup1 cup packed brown sugar1 cup unsweetened pineapple juice2/3 cup light corn syrup1/2 cup finely chopped onion1/2 cup apple juice1/4 cup chili powder2 to 4 tablespoons hot pepper sauce4 teaspoons Worcestershire sauce1 to 4 teaspoons Liquid Smoke, optional
Preparation
In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.)
In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce.
Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned.
Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly.
Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce.
