Here's a recipe that I have made for get togethers and even though it takes a little time, the results are always pleasing. As close to an authentic southern barbecue as you can get without using the appropriate gear.

SMOKY BRISKET

For the dry mop:
1/2cup sweet paprika
3 tablespoons salt
2 tablespoons freshly ground pepper
1 4-pound piece of brisket

For the wet mop:
2/3 cup water
11/2 tablespoons instant espresso crystals
2 cups ketchup
3/4 cup Worcestershire sauce
8 tablespoons butter

For the barbecue sauce:
I medium onion, peeled, pureed
1/4 cup olive oil
41/3 cups tomato puree
2 cups water
3/4 cup dark brown sugar
2 bay leaves
2 cubes beef bouillion
3 tablespoons hot sauce, like Tabasco
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon lemon juice
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3cup cider vinegar.

1. To prepare the dry mop: Combine dry mop ingredients. Rub all over brisket. Set aside.
2. To prepare the wet mop: Combine wet mop ingredients, except butter, in a small saucepan.
Bring it to a boil. Lower heat and simmer for 20 minutes. Remove from the heat and whisk in the butter, set aside.
3. Grill the brisket slowly for 2 hours, basting every 30 minutes with the wet mop.
4. Meanwhile, make the barbecue sauce. Combine olive oil and onions in a saucepan. Saute until translucent, about 5 minutes.
Add the remaining ingredients, except for the vinegar, bring it to a boil, lower heat and simmer for 20 minutes.
Remove from the heat, stir in the vinegar. Cut the brisket into thin slices and serve with barbecue sauce.