Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Rub on the brisket, cover and refrigerate overnight.
Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.
Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on one side; put the wood chips in a smoker box and position under the grate over the heated burners. For a charcoal grill, push the coals to one side; once the temperature registers 200 degrees F (you should be able to hold your hand 5 inches from the coals for 6 seconds), scatter the wood chips on top. Position a drip pan under the grate on the cooler side of the grill.
Put the brisket fat-side up on the grill above the drip pan. Cover and grill, undisturbed, until a thermometer inserted into the thickest part registers 185 degrees F to 200 degrees F, 3 hours, 30 minutes to 5 hours. If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8 unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour. Remove the brisket from the grill, wrap in foil and let rest at least 30 minutes. Pour the drippings from the drip pan into a bowl and let cool completely.
Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, 30 seconds. Add the chili powder and cook, stirring, until brick red, about 30 seconds. Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper. Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes. Remove from the heat and let cool slightly.
Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce. Thinly slice the brisket against the grain. Serve with the barbecue sauce.
Dry cast-iron pans thoroughly with paper towels after washing to keep them from rusting.
Photograph by Kana Okada

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1365.53 Kcal (5717 kJ)
Calories from fat	921.84 Kcal
		% Daily Value*
Total Fat	102.43g	158%
Cholesterol	278.15mg	93%
Sodium	676.35mg	28%
Potassium	926.48mg	20%
Total Carbs	36.03g	12%
Sugars	16.62g	66%
Dietary Fiber	2.37g	9%
Protein	75.12g	150%
Vitamin C	14.9mg	25%
Iron	7.9mg	44%
Calcium	80.7mg	8%

Amount Per 100 g
Calories	323.68 Kcal (1355 kJ)
Calories from fat	218.51 Kcal
		% Daily Value*
Total Fat	24.28g	158%
Cholesterol	65.93mg	93%
Sodium	160.32mg	28%
Potassium	219.61mg	20%
Total Carbs	8.54g	12%
Sugars	3.94g	66%
Dietary Fiber	0.56g	9%
Protein	17.81g	150%
Vitamin C	3.5mg	25%
Iron	1.9mg	44%
Calcium	19.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

35.4

Points
37

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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