Barbecued Beef Brisket

6 cups mesquite chips
4-pound beef brisket, untrimmed
2 tablespoons Dry Rub

Soak mesquite chips in water to cover for 1 hour, drain well.

Prepare barbecue grill, lighting fire at one end only. Rub brisket with Dry Rub. When coals are white hot place meat over coals and sear 5 minutes on each side. Move meat to side of grill away from fire. Spread 4 cups mesquite over coals. Cover grill. Smoke brisket 1 hour; maintain temperature at about 200 degrees, sprinkling mesquite with water occasionally. Spread remaining 2 cups mesquite over coals and continue smoking meat 1 hour.

Preheat oven to 200 degrees, cut ½ cup fat from brisket and reserve for sauce. Spread 1 teaspoon of Suan's® Scotch Bonnet Flavor Sauce on each side of brisket, wrap beef tightly with heavy-duty foil, place in 9” X 13” baking pan. Bake 8 hours. Slice meat across grain. Serve hot, pass the sauce separately.

Dry Rub

Makes about ¼ cup:
¼ cup salt
1 ½ teaspoons freshly ground pepper
1 ½ teaspoon ground red pepper

Barbecue Sauce

Makes 2 cups
½ cup beef fat reserved from Barbecued Beef Brisket, remaining can be frozen for future use as stock.
1 ¼ cups ketchup
½ cup Worcestershire sauce
1/3 cup fresh lemon juice
¼ cup firmly packed brown sugar
¼ cup chopped onion
¼ cup water
2 tablespoons Suan's® Scotch Bonnet Flavor Sauce

Cut fat into ½ inch pieces. Heat in heavy small skillet over low heat until rendered, stirring frequently, about 30 minutes. Transfer ¼ cup melted fat to heavy medium saucepan. Stir in remaining ingredients and cook over low heat until thick, about 1 hour. Serve sauce hot or warm; refrigerate any leftover sauce for future use.