10 pounds point-cut brisket (a good brisket has 1 to 2 inches of fat evenly distributed over the top)
Mesquite wood or wood chips (if using chips, soak in water first for 1 hour), for smoking
3 cups distilled white vinegar
3/4 cup good-quality barbecue sauce
3/4 cup ketchup
1/2 cup Worcestershire sauce
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 to 2 teaspoons hot sauce
1/4 cup chile powder
1/4 cup paprika
2 tablespoons cayenne
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon dry mustard
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