Ingredients

• 1/2 cup ancho chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 2 teaspoons cayenne
• 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
• Dark Beer Mop, recipe follows
• 1 large red onion
• 4 cloves garlic
• 2 serrano chiles, chopped
• 4 bottles of dark beer
• 1/4 cup dark brown sugar
• 2 bay leaves
• Salt and freshly ground pepper

Instructions

1. Watch how to make this recipe.
2. Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
3. Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
4. Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.