Tim Boyd's Barbecued Brisket

• 2 1/2 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons coarse ground black pepper
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon dry mustard
• 1 tablespoon onion powder
• 1 3- to 4-pound brisket, top cut, fat trimmed
• 1 cup tomato sauce
• 1 cup ketchup
• 1/2 cup strong brewed coffee
• 1/2 cup molasses
• 1/2 cup apple-cider vinegar
• 1/2 cup Worcestershire sauce
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon liquid smoke (optional)
• 1/2 teaspoon onion powder

1. Place powdered hickory in a Camerons smoker according to the manufacturer's directions.
2. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
3. To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
4. Rub the brisket with the dry rub.
5. Place the brisket into the smoker and slide the cover almost completely closed.
6. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees.
7. (Check the thermometer every half-hour.)
8. Drain off liquid from the drip pan after the first, third and fifth hours.
9. Preheat oven to 275 degrees.
10. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly.
11. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
12. Make the barbecue sauce by combining the ingredients in a pan and mixing well.
13. Heat to boiling, reduce heat and simmer for 30 minutes.
14. To serve, remove brisket from the foil and place on a cutting board.
15. Cut across the grain into thin slices.
16. Liberally baste with sauce and serve with extra sauce.

chili powder, garlic, ground black pepper, salt, sugar, mustard, onion powder, tomato sauce, ketchup, coffee, molasses, applecider vinegar, worcestershire sauce, hot sauce, salt, garlic, chili powder, ground black pepper, liquid smoke, onion powder

Taken from cooking.nytimes.com/recipes/12077 (may not work)