Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 3 tablespoons ancho chile powder
• Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated
• 2 tablespoons sugar
• 2 teaspoons canola oil
• 4 cloves garlic, smashed and chopped to a paste
• 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
• 2 tablespoons kosher salt
• 2 tablespoons finely chopped flat-leaf parsley
• 2 sticks unsalted butter, softened
• 1 teaspoon mustard seeds
• 1 tablespoon freshly ground black pepper
• 1 tablespoon celery seeds
• 1 tablespoon mustard seeds, ground
• 1 tablespoon coriander seeds, ground
• 1 tablespoon allspice, ground
• 1 tablespoon dried oregano
• One 8 to 10-pound brisket, untrimmed
• Pickled Red Onions, recipe follows
• 1 tablespoon smoked Spanish paprika
• 1 1/2 cups red wine vinegar
• Texas Toast, recipe follows
• 2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices
• Kosher salt
• 1 small red onion, halved and thinly sliced
• 2 cups apple juice (in a spray bottle)
• 1 tablespoon garlic powder