BBQ Brisket

Mix together the paprika , salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight. Preheat oven to 350 degrees F. Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic , tomato paste, and crushed pepper and cook until fragrant, about 2 minutes. Add the ham hocks, tomatoes, vinegar , sugar, salt, and pepper. Bring to a boil . Lower the heat, and simmer , uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved. Yield: about 8 cups Prep Time: 10 minutes Cook Time: 32 minutes Inactive Prep Time: 25 minutes