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Ingredients

• 2 Tbs. chili powder
• 1 Tbs. sweet paprika
• 1 tsp. ground oregano
• 1 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cayenne pepper
  
• 1 whole beef brisket, 5 to 6 lb., trimmed to
  ; leave a thin layer of fat
• 3 to 4 handfuls hickory or mesquite chips,
  ; soaked if using charcoal

• 3 Tbs. vegetable oil
• 1 yellow onion, chopped
• 1 celery stalk, chopped
• 1 green bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 Tbs. chili powder
• 3 cups barbecue sauce
• 1 cup beer
• 2 Tbs. prepared horseradish
• 2 Tbs. cider vinegar
• 2 Tbs. Worcestershire sauce

Description

In Hill Country, Believed By Many To Be The Birthplace Of Real Texas Barbecue, Brisket Is The Only Meat In Town. Texans Would Never Think Of Brushing A Slow-cooking Brisket With Sauce. They Might Start With A Peppery Rub, But Usually They Let The Wood And

Williams-Sonoma