Smoky Brisket

• 1/2 cup paprika
• 2 tablespoons freshly ground black pepper
• 3 tablespoons salt
• 1 1/2 tablespoons instant coffee
• 23 cup water
• 2 cups ketchup
• 3/4 cup Worcestershire sauce
• 8 tablespoons butter
• 1 brisket (4 pounds)
• 1 medium-size onion, pureed
• 1/4 cup olive oil
• 1 35-ounce can tomato puree
• 2 cups water
• 3/4 cup dark-brown sugar
• 2 bay leaves
• 2 beef bouillon cubes
• 3 tablespoons hot sauce
• 2 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon lemon juice
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 13 cup cider vinegar

1. To prepare the dry mop, combine the paprika, pepper and salt in a small bowl.
2. To prepare the wet mop, dissolve the coffee in the water in a medium-size saucepan; then add the ketchup and Worcestershire.
3. Bring to a boil, reduce heat and simmer 20 minutes.
4. Remove from heat and whisk in butter.
5. Rub the dry mop all over the brisket, and set brisket aside.
6. Prepare the grill (one with a cover works best).
7. After the coals turn a powdery gray-red, put a pan of water on top of the coals to catch the grease.
8. Put the brisket on the grill over the water, and cover.
9. Baste brisket with wet mop every half-hour for first 2 hours and once an hour after that.
10. The longer you cook it the better the texture.
11. At Carolina it is cooked for 24 hours; it needs at least 15 hours.
12. Replenish charcoal and water regularly.
13. The brisket is cooked when the meat registers 150 degrees on a meat thermometer.
14. While meat cooks, make the sauce.
15. In a large heavy skillet over medium heat cook onion in olive oil until translucent.
16. Add remaining ingredients except vinegar and bring to a boil.
17. Reduce heat and simmer 20 minutes.
18. Remove from heat and stir in vinegar.
19. When brisket is cooked, slice it thin and serve with sauce.

paprika, freshly ground black pepper, salt, coffee, water, ketchup, worcestershire sauce, butter, brisket, onion, olive oil, tomato puree, water, darkbrown sugar, bay leaves, hot sauce, chili powder, cayenne pepper, lemon juice, freshly ground black pepper, salt, cider vinegar

Taken from cooking.nytimes.com/recipes/11965 (may not work)