Chili Beef Brisket

Preparation

Combine chili powder, salt, brown sugar, TABASCO® Sauce, oregano and cumin in medium bowl until well mixed. Place brisket in 12-inch by 8-inch baking dish. Spread mixture on both sides of brisket. Cover; refrigerate a least 1 hour.

Meanwhile, to prepare mop sauce, combine ketchup, brown sugar, Worcestershire sauce, vinegar, mustard and TABASCO® Sauce in medium bowl until well mixed.

Soak wood chips in water, at least 30 minutes, before smoking.*

Place brisket fat-side up in foil pan. Set aside 1/2 cup mop sauce. Brush both sides of brisket with remaining mop sauce. Place on grill away from heat; cover grill. Smoke brisket about 4 hours or until instant-read thermometer reads 160º F in thickest part of brisket. Baste brisket with mop sauce every hour. Add 1/2 cup wood chips every hour and additional charcoal as necessary, if using.

Cut brisket, against the grain, into thin slices. Toss with reserved 1/2 cup mop sauce.

Serve sliced brisket and mop sauce on Kaiser rolls, if desired.

*If using gas grill: Preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes on one end of grill. Reduce grill temperature to low.

If using charcoal: Prepare coals. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals