For the BBQ sauce, in a medium saucepan, combine the vinegar, onion, garlic, chipotle in adobo, bourbon, coriander, and paprika

Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer until the flavors come together, about 10 minutes

Meanwhile, in a medium bowl, whisk together the chipotle puree, brown and yellow mustards, maple syrup, soy sauce, salt, and pepper

Strain the vinegar mixture through a fine-mesh sieve into the mustard mixture (discard the solids) and whisk until smooth and combined

Use the BBQ sauce immediately or store in the refrigerator in an airtight container for up to 1 month

Prepare the brisket by trimming the fat cap to create a fatty side and a lean side

Remove all but about ½ inch of fat on the “flat” or thinner half of the brisket, and about 1 inch on the “point” or thicker side

Turn the brisket over and remove any sinew or silver skin from the meat side of the brisket

You should expect to trim and discard up to 2 pounds of fat and silver skin on a large brisket

Prepare and preheat your smoker to 225˚F

Combine basic rub ingredients in a bowl

Pat the brisket dry with paper towels and coat the entire exterior with the BBQ sauce

Season liberally on all sides with the basic rub

When the temperature in the smoker reaches 225˚F and the smoke is running clear, add the brisket, fat-side up

Cook until the meat reaches an internal temperature of 195˚F, between 12 and 15 hours

For the best results, use a probe thermometer to continually monitor the meat’s temperature

To serve, slice the flat portion of the brisket against the grain until you reach the thick ribbon of fat that separates it from the point

Turn the point portion of the brisket 90˚ so that you can continue slicing the meat against the grain

Excerpt from Michael Symon’s Playing With Fire: BBQ and More from the Grill, Smoker, and Fireplace by Michael Symon and Douglas Trattner

Copyright © 2018 by Michael Symon and Douglas Trattner

Used with permission by Clarkson Potter

All rights reserved

Michael Symon’s Keftedes (Mom’s Little Meatballs)