Hickory-smoked local, pastured beef brisket with chili BBQ sauce..

Trim a beef brisket of most fat and all connective tissue.  Rinse and pat dry.

Liberally coat all sides with your favorite dry rub (I use smoked chili powder), cover and refrigerate 4 hours or overnight.

Place seasoned brisket in a hickory chip-impregnated smoker bag along with 1/4 cup of filtered water and some coarsely chopped celery, yellow onions and carrots.

Seal the bag and place in a 500 degree oven for 15 minutes, then reduce heat to 350 and continue to cook until meat is tender, about 2 hours for a 3-pound brisket.

Remove brisket from bag and allow to rest on a cutting board for at least 10 minutes.

Meanwhile, pour the vegetables and juices from the bag into a blender and pulse until smooth.  Add tomato paste to thicken, a little molasses for sheen and chili base for flavor.

Carve brisket against the grain into 1/4 inch slices and serve with chili BBQ sauce.