Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour
mixture over brisket.
In a medium bowl, combine the remaining ingredients (except the sugar shake) and thoroughly
rub over the brisket.
Braise for 2 hours and remove from oven, uncover and scatter celery, carrots and
onion over the brisket and along the sides.
It is the flavorings added to the smoking process that make the difference, and if you want to use a Memphis rub with a Kansas City - style barbecue sauce, or a North Carolina
sauce over brisket, be our guest.
One brisket pitmaster we interviewed for The Barbecue America Cookbook went so far as to cut all the fat off, and then draped it
back over the brisket to melt through the meat.
Combine the chile powder, cayenne, black pepper, and garlic powder in a bowl, and sprinkle generously all
over the brisket, rubbing it in well.
Rub all
over brisket, working into crevices.
Pour tomato mixture
over brisket and vegetables; tightly cover with a sheet of heavy - duty aluminum foil.