Beef Brisket with Texas Barbecue Sauce

Beef Brisket with Texas Barbecue Sauce

1 cup vegetable oil
1 cup cider vinegar
1/4 cup Worcestershire sauce
1 bay leaf, crumbled
1-1/4 teaspoons seasoned salt
2 1/4 teaspoons pepper
3/4 teaspoon paprika
1 (3-pound) beef brisket, trimmed
Texas Barbecue Sauce*
Garnishes: fresh thyme sprigs, grilled red onions

Texas Barbecue Sauce*
2 cups ketchup
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 small onion, grated
1/4 cup butter or margarine
1 tablespoon seasoned salt
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons pepper
1 small bay leaf

Preparation
Bring all ingredients to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally, 10 minutes. Remove and discard bay leaf from sauce before serving.

Yield Makes 3 cups

.
Combine first 4 ingredients in a shallow dish or large zip-top plastic bag.
Combine seasoned salt, pepper, and paprika; rub into brisket. Place brisket
in marinade.

Cover or seal; chill 8 hours, turning occasionally.

Prepare a hot fire by placing 2 pieces of oak or 10 hickory chunks at front
and back of grill, piling charcoal in the center. Let burn until coals are
white.

Remove brisket from marinade, discarding marinade. Rake coals to 1 side of
grill; place meat on other side. Grill, covered, over indirect heat 3 to 4
hours.

Brush both sides of brisket with 1 cup Texas Barbecue Sauce; cook 1 hour,
basting with sauce. Serve with remaining sauce. Garnish, if desired.

Yield Makes 6 to 8 servings

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