Smoky Brisket

• 1/2 cup sweet paprika
• 3 tablespoons salt
• 2 tablespoons freshly ground pepper
• 1 4-pound piece of brisket
• 23 cup water
• 1 1/2 tablespoons instant espresso crystals
• 2 cups ketchup
• 3/4 cup Worcestershire sauce
• 8 tablespoons butter
• 1 medium onion, peeled, pureed
• 1/4 cup olive oil
• 4 13 cups tomato puree
• 2 cups water
• 3/4 cup dark brown sugar
• 2 bay leaves
• 2 cubes beef bouillion
• 3 tablespoons hot sauce, like Tabasco
• 2 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon lemon juice
• 3/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 13 cup cider vinegar

1. To prepare the dry mop: Combine dry mop ingredients.
2. Rub all over brisket.
3. Set aside.
4. To prepare the wet mop: Combine wet mop ingredients, except butter, in a small saucepan.
5. Bring it to a boil.
6. Lower heat and simmer for 20 minutes.
7. Remove from the heat and whisk in the butter, set aside.
8. Grill the brisket slowly for 2 hours, basting every 30 minutes with the wet mop.
9. Meanwhile, make the barbecue sauce.
10. Combine olive oil and onions in a saucepan.
11. Saute until translucent, about 5 minutes.
12. Add the remaining ingredients, except for the vinegar, bring it to a boil, lower heat and simmer for 20 minutes.
13. Remove from the heat, stir in the vinegar.
14. Cut the brisket into thin slices and serve with barbecue sauce.

sweet paprika, salt, freshly ground pepper, brisket, water, crystals, ketchup, worcestershire sauce, butter, onion, olive oil, tomato puree, water, brown sugar, bay leaves, beef bouillion, hot sauce, chili powder, cayenne pepper, lemon juice, freshly ground pepper, salt, cider vinegar

Taken from cooking.nytimes.com/recipes/6272 (may not work)