Name: Northern California smoked brisket
Prep time: 25 min
Cook time: 300 min
Yield: 10
Cuisine: American
Ingredients: For the California spice rub; 2 dried Anaheim chillies; 1 ancho chilli; 2 dried chipotle chillies; 2 tbsp fennel seeds; 1 tbsp coriander seeds; 4 to 6 black peppercorns; 50 to 75g smoked paprika; 25g garlic powder; 50g light brown sugar; 3 tbsp coarse salt; For the brisket; 2.3kg flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket); 600g applewood smoking chips, soaked in water; 3 ancho chillies stems removed; 2 large white onions, thickly sliced; 5 cloves garlic; 1 (790g) can tomatoes (recommended: San Marzano); 2 tbsp red wine vinegar