Grill-Smoked Barbecue Brisket

To prepare brisket: Mix ancho chile powder, cumin, oregano, garlic, onion, salt, and pepper in a small bowl. Trim all but ¼-inch fat off brisket. Place the brisket on a baking sheet and sprinkle all over with the spice mix. Cover and refrigerate for at least 4 hours or overnight.

When ready to cook, place wood chips in a medium bowl, cover with water, and soak for 30 minutes. If using a gas grill, loosely wrap all the hydrated wood chips in foil, leaving an opening at the top, and place them at the back of the grill, away from the heat source before preheating.

Preheat grill to 250°F. Use a spray bottle to mist the brisket with apple juice and vinegar every 30 minutes to moisten. Gradually add the remaining 1 cup wood chips to the charcoal to keep the smoke going.

Preheat oven to 250°F.

Place the brisket in foil and place on a rimmed baking sheet. Bake until a fork meets little resistance when inserted and the internal temperature reaches 195°F, 6 to 7 hours.

Remove from the oven and unwrap foil. Turn broiler to high. Broil the brisket, fat-side up, until the top is crisp, about 5 minutes. (Watch carefully so it does not burn.) Let the brisket rest on the baking sheet, covered with foil, for 45 minutes to 1 hour before carving.

Meanwhile, prepare sauce: Combine ketchup, vinegar, brown sugar, granulated garlic, Worcestershire, salt and pepper in a small saucepan. Bring to a simmer over medium heat. Cook for 5 minutes.

Transfer the brisket to a cutting board. Thinly slice against the grain.