assignmentPREPARATION
In a large saucepan, combine all marinade ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
Marinate brisket for 4-6 hours in the refrigerator. Remove brisket from marinade, dry with paper towels and let it sit for ½ hour. **Reserve marinade for basting during smoking.**
Load the wood tray with one small handful of wood chips and preheat the smoker to 250°. Reduce heat to 225°, then add the brisket.
Place the brisket in the smoker and cook at 225° for 4 hours, until a bark begins to form. Apply marinade every hour to prevent the brisket from drying out. Continue to smoke the brisket until the internal temperature reaches 165°. (Total smoking time is approximately 1 hour per pound.)
After 4 hours, remove the brisket, wrap in aluminum foil and continue cooking an additional 3 to 4 hours until the temperature reaches 195°. Remove from smoker and let stand for 15 minutes in foil before carving.
In a large saucepan, heat oil over medium heat until shimmering, but not smoking. Add garlic, chili powder and cayenne pepper; cook for 30 seconds. Whisk in ketchup mixture and bring to boil. Reduce heat to medium-low and simmer gently, uncovered until sauce is thickened, about 25 minutes. Cool sauce to room temperature before using.
To tell whether you've bought a good piece of brisket, pick it up and hold it in the middle. It should be flexible. If the brisket is stiff, you don't want it. Bigger is usually tougher and remember you'll be smoking it for 1 hour per pound at 225°.
Serve with sauce on the side. Some say a good brisket needs no sauce.