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To prepare brisket, combine the first 5 ingredients. Place 2 tablespoons sugar mixture in a blender. Set aside remaining sugar mixture. Remove 2 chiles and 2 tablespoons sauce from can; add to blender. Reserve remaining chiles and sauce for another use. Add 1 cup chopped onion and next 3 ingredients (through beer) to blender; process until smooth. Combine brisket and chipotle mixture in a 2-gallon zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally. Soak wood chunks in water about 16 hours; drain. Remove brisket from bag, discarding marinade. Pat brisket dry, and rub with remaining sugar mixture. Let brisket stand at room temperature for 30 minutes. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place brisket on grill rack over foil pan on unheated side. Close lid; cook 3 1/2 hours or until a meat thermometer registers 170°. Add additional wood chunks halfway during cooking time. Preheat oven to 250°. Remove brisket from grill. Place sliced onion and jalapeno on a large sheet of aluminum foil. Top with brisket; seal tightly. Place foil-wrapped brisket in a large baking pan. Bake at 250° for 1 1/2 hours or until thermometer registers 190°. Remove from oven. Let stand, still wrapped, 1 hour. Unwrap brisket, reserving juices; trim and discard fat. Cut brisket across grain into thin slices. To prepare sauce, finely chop sliced onion and jalapeno; set aside. Place brisket juices in a zip-top plastic bag inside a 2-cup glass measure; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip o
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Post oak chunks — the wood behind Central Texas barbecue
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish