--- Barbecue Rub: ---
4 tbsps ground red New Mexican chile
2 tsps ground Cayenne
2 tsps garlic powder
1 tsp ground black pepper
1/4 tsp ground cumin
1/2 c cider vinegar
--- Basting Sauce: ---
1 lg onion -- chopped
4 lg garlic cloves -- minced
1/4 c vegetable oil
1/4 c Worcestershire sauce
3 tbsps cider vinegar
12 ozs beer
1/2 c catsup
2 tbsps ground red New Mexican chile
4 Chiltepins -- crushed
Soak the wood chips for 2 hours, drain. Prepare a slow charcoal fire in a
covered grill. Arrange 1/2 of the wood chips on the coals.
Combine the dry ingredients for the rub except the vinegar. Brush the
brisket with the vinegar and thoroughly coat the meat with the rub. Place
the brisket on the grill, fat side up, over a drip pan. Close the lid and
smoke for 2-1/2 to 3 hours, adding more soaked wood chips as needed.
To make the sauce, saute the onion and garlic in a little of the oil until
soft. Add the remaining ingredients and simmer for 30 minutes.
Generously brush the brisket with the sauce a couple of times during the
last 1 to 1/2 hours of cooking.
Keep the sauce warm and add additional catsup to achieve the desired
consistency.
To serve, cut the brisket across the grain and serve with the sauce on the
side.
