Spicy Smoked Beef Brisket

1. Bring brisket to room temperature, about 1 hour.

2. Whisk paprika, salt, white sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon together in a small bowl for dry rub. Apply rub liberally to entire brisket; leave at room temperature while preparing the smoker.

3. Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) for indirect heat. Add wood chips to the charcoal according to manufacturer's directions; place a small cast iron pan of water over the fire.

4. Place brisket, fat-side up, onto wire rack about 8 inches away from the fire; smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees C). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 hour more. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 hour more.

5. Meanwhile, combine hot chili sauce, beer, brown sugar, and onion for finishing sauce. Remove brisket from the smoker; place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil; return to the smoker.

6. Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 hour more.

7. Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

Cook's Notes:

Use your favorite wood chips.

If you have a lot of time, place the meat 18 inches away from the fire. The further away, the longer it takes to cook, but it will end up with a pinker, more smoky color.