Servings: 4 to 6

Wood chips: 4-6 cups mesquite wood chips Wood chips: 4 to 6 cups mesquite wood chips
Brushing sauce: subheading: Brushing sauce:
1/4 c dry red wine ¼ c dry red wine
4 tsp Worcester sauce 4 tsp Worcester sauce
1Tb olive oil 1Tb olive oil
1Tb Cider vinegar 1Tb Cider vinegar
1 clove garlic, minced 1 clove garlic, minced
1/2 tsp coriander seed, crushed ½ tsp coriander seed, crushed
1/2 tsp hot style mustard ½ tsp hot style mustard
Dash of cayenne Dash of cayenne
 
Seasoning rub: subheading: Seasoning rub:
2 tsp seasoned salt 2 tsp seasoned salt
1 tsp paprika 1 tsp paprika
1 tsp pepper 1 tsp pepper
 
2-3 lb fresh beef brisket 2 to 3 lb fresh beef brisket
 
5 Alarm sauce 5 Alarm sauce
1 c catsup 1 c catsup
1 large tomato, peeled, seeded, chopped (3/4 c) 1 large tomato, peeled, seeded, chopped (¾ c)
1 small green pepper chopped (1/2 c) 1 small green pepper chopped (½ c)
2 Tb chopped onion 2 Tb chopped onion
2 Tb brown sugar 2 Tb brown sugar
3 Tb Worcester sauce 3 Tb Worcester sauce
1/2 tspgarlic powder ½ tspgarlic powder
1/4 tsp ground nutmeg ¼ tsp ground nutmeg
1/4 tsp ground cinnamon ¼ tsp ground cinnamon
1/4 tsp ground cloves ¼ tsp ground cloves
1/8 tsp ground ginger ⅛ tsp ground ginger
1/8 tsp pepper ⅛ tsp pepper

Soak wood chips at least 1 hour prior to grilling in enough water to cover. Drain chips
In a small bowl, combine all brushing sauce ingredients. Set aside.
In a small bowl, combine seasoning rub ingredients.
Trim excess fat from brisket. Rub seasoning mix to to meat.
Cook on grill using indirect method: on a covered grill arrange preheated charcoal around drip pan. Pour 1 in water into drip pan. Sprinkle drained wood chips onto preheated coals. Place brisket, fat side up, on grill over drip pan ( heat should be slow over drip pan). Cover and grill for 2 to 2 ½ hoursor til meat is very tender. Every 30minutes brush meat with brushing sauce. And add more coals and wood chips as needed and water to the drip pan.
Meanwhile prepare 5 alarm sauce by combing all ingredients in a small pot,  ring to boiling then reduce heat. Cover and simmer about 5 minutes or until green pepper is crisp tender. Serve with brisket warm, or room temperature.
Serve slicing thinly Across the grain. Arrange on a platter and serve with 5 alarm sauce.