Oven-Barbecued Pimentón Brisket

A tasty recipe, I'll have to try.   You could do this on the grill as well.   For the grill, I would recommend wrapping it in foil for the last few hours.
www.nytimes.com April 13, 2010

1 tablespoon kosher salt
1/4 cup sugar
2 tablespoons cumin
1 tablespoon pepper
1/4 cup pimentón de la Vera, preferably agridulce (paprika)
1 whole, untrimmed beef brisket (about 10 pounds)

Barbecue sauce (see below for a recipe).

1. Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
2. Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
3. Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.

Yield: About 12 servings.

Simple Barbecue Sauce

www.nytimes.com April 13, 2010

2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons pimentón de la Vera, preferably agridulce (paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper.

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

Yield: About 1 1/2 cups.