Barbecued Texas Beef Brisket 
For Dry Rub
1/2 cup paprika
2 tablespoons ground black pepper
3 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons chili powder
7 pounds whole beef brisket, packer trimmed
For Baste
18 ounces beer
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons worcestershire sauce
3 cloves garlic, minced
2 jalapeno peppers, diced
5 pounds Grove natural lump charcoal
4 cups Jack Daniels wood chips
2 quarts Texas Barbecue Sauce
To make the rub, mix first five ingredients. Cover brisket with rub, cover with plastic and refrigerate.
Mix next six ingredients to make the baste.
In a smoker, charcoal grill or gas grill set for 225 degrees F to 250 degrees F. The slower the brisket cooks the better and more tender. Place the brisket fat side up, not directly over the heat. Place soaked chips on the coals. Check coals every several hours to maintain heat. The brisket will take up to 10 hours to cook. The finished briskets internal temperature will be 175 degrees F. Every hour the brisket should be basted.
The brisket should be cut cross grain and on the bias. Serve will Texas Barbecue Sauce or take commercial southwestern barbecue sauce and mix with left over basting liquid.
Serving Ideas: Great for picnic sandwiches with baked bean and slaw.
BETTER FOOD