Texas Barbecued Brisket

• 6 lbs beef brisket
• 4 tablespoon hot chili peppers
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• 1 teaspoon black pepper ground
• 1/4 teaspoon cumin ground
• 1/2 cup apple cider vinegar
• 1 large onions chopped
• 4 large garlic cloves
• 1/4 cup vegetable oil
• 1/4 cup worcestershire sauce
• 3 tablespoons apple cider vinegar
• 12 ounces beer

1. Combine the dry ingredients for the rub except the vinegar.
2. Brush the brisket with the vinegar and thoroughly coat the meat with the rub.
3. Place the brisket on the grill, fat side up, over a drip pan.
4. Close the lid and smoke for 2 1/2 to 3 hours, adding more soaked wood chips as needed.
5. To make the sauce, saute the onion and garlic in a little of the oil until soft.
6. Add the remaining ingredients and simmer for 30 minutes.
7. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
8. Keep the sauce warm and add additional ketchup to achieve the desired consistency.
9. To serve, cut the brisket across the grain and serve with the sauce on the side.

beef brisket, hot chili peppers, cayenne pepper, garlic, black pepper, cumin ground, apple cider vinegar, onions, garlic, vegetable oil, worcestershire sauce, apple cider vinegar, beer

Taken from recipeland.com/recipe/v/texas-barbecued-brisket-44452 (may not work)