Nutrition per serving may change if servings are adjusted.
8 to 10 mesquite or hickory wood chunks
1 (3 to 3½ pound) fresh beef brisket
¼ cup dry red wine or reduced-sodium beef broth
4 teaspoons Worcestershire sauce
1 tablespoon cooking oil
1 tablespoon red wine vinegar or cider vinegar
1 clove garlic, minced ( ½ teaspoon minced)
½ teaspoon coriander seeds, crushed
½ teaspoon hot-style mustard
Dash cayenne pepper
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon ground black pepper
Zesty Barbecue Sauce
½ cup chopped green sweet pepper
2 tablespoons chopped onion
1 clove garlic, minced
½ cup ketchup
1 large tomato, peeled, seeded and chopped
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon packed brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
Prepare Smoked Briskey: At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard and cayenne pepper. Set aside.
In a small bowl, combine seasoned salt, paprika and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
Prepare Zesty Barbecue Sauce: Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature.
To serve, thinly slice meat across the grain. Serve meat with barbecue sauce.