Smoked BBQ Brisket Sandwich

In a bowl, mix together paprika, 2 tbsp brown sugar, salt, 2 tbsp black pepper, chile powder, cayenne pepper, onion powder, 1 tsp garlic powder and mustard powder.

Rinse and pat dry brisket. Trim fat cap on brisket, leaving 1/4-inch layer of fat. Remove any silver skin completely.

Coat entire brisket lightly with olive oil. Apply rub over the entire brisket. Place brisket on a baking sheet and keep in the refrigerator overnight, uncovered.

If using a charcoal grill, fill chimney full with natural mesquite lump charcoal and add to one side of the grill.

Mix in half a chimney full of lit, hot briquettes with the non-lit briquettes. Add 3-4 chunks of hickory wood for smokey flavor.

Next to the briquettes, in the other half of your grill place a drip pan or aluminum pan. Fill with 1/2-inch of water.

Place grill rack over the charcoal and water pan.

Using a thermometer, maintain grill heat at 250ºF. Place prepared brisket on the grill rack, over the water pan for indirect heat, fatty side up. Cover and begin cooking low and slow.

To keep your brisket moist, you will baste it every hour with this mop. Combine beer, cider vinegar, 1 TBS brown sugar, 1 TBS garlic powder and 1 tsp black pepper.

Cook until internal temperature of the brisket is 190ºF, about 8-9 hours. Add more charcoal as needed to maintain 250ºF grill temperature.

When brisket reaches 190ºF internal temperature, remove from grill and wrap tightly with heavy duty aluminum foil. Return foil-wrapped brisket to the grill and continue cooking for 1 1/2 to 2 hours more.

Brisket should be moist and tender. Transfer to cutting board and let rest at least 30 minutes. Slice brisket against the grain, about 1/4-inch thick and serve immediately.