Northern California Smoked Brisket Recipe | Tyler Florence | Food Network

Ingredients

• 2 dried Anaheim chiles
• 1 ancho chile
• 2 dried chipotle chiles
• 2 tablespoons fennel seeds
• 1 tablespoon coriander seeds
• 4 to 6 black peppercorns
• 1/2 to 3/4 cup smoked paprika
• 1/4 cup garlic powder
• 1/4 cup light brown sugar
• 3 tablespoons kosher salt
• 5 pound flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket)
• 6 cups applewood smoking chips, soaked in water
• 3 ancho chiles, stems removed
• 2 large white onions, thickly sliced
• 5 cloves garlic
• 1 (28-ounce) can tomatoes (recommended: San Marzano)
• 2 tablespoons red wine vinegar