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Texas Beef Brisket

Dry Rub:
    1/2 cup paprika
    3 tablespoons ground black pepper
    3 tablespoons coarse salt
    3 tablespoons sugar
    2 tablespoons chili powder
    1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:
    12 ounces beer
    1/2 cup cider vinegar
    1/2 cup water
    1/4 cup vegetable oil
    2 tablespoons Worcestershire sauce
    2 tablespoons minced jalapeno chilies
    1 cup purchased barbecue sauce (such as Bull's-Eye)
    1 tablespoon chili powder

Mix first 5 dry rub ingredients in small bowl to blend. Transfer
1 tablespoon dry rub to another small bowl and reserve for mop.
Spread remaining dry rub all over brisket. Cover with plastic;
chill overnight.

Mix first 6 mop ingredients plus reserved dry rub in heavy medium
saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl;
cover and chill for use in sauce. Cover and chill remaining mop.
Preheat oven to 375F. Place brisket, fat side up, in a Dutch oven
or other heavy baking pan large enough to hold the brisket. Roast]
brisket in pan for 3 to 4 hours, basting with mop every 20 minutes,
until tender. Transfer brisket to platter; let stand 15 minutes.
Combine barbecue sauce and chili powder in heavy small saucepan.
Add any accumulated juices from brisket and bring to boil, thinning
sauce with some of reserved 1/2 cup mop, if desired. Thinly slice
brisket across grain. Serve, passing sauce separately.