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    Labor Day: Beef Brisket with Texas Barbecue Sauce

    Source of Recipe

    Southern Living, May 2003

    List of Ingredients

    • 1 cup vegetable oil
    • 1 cup cider vinegar
    • cup Worcestershire sauce
    • 1 bay leaf, crumbled
    • 1 tsp seasoned salt
    • 2 tsp pepper
    • tsp paprika
    • 1 (3-pound) beef brisket, trimmed
    • .
    • Texas Barbecue Sauce (recipe follows)
    • Garnishes: Fresh thyme sprigs, grilled red onions


    1. 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.

    2. 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 one side of grill; place meat on other side. Grill, covered, over indirect heat 3 to 4 hours.

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

      Makes 6 to 8 servings.

      Texas Barbecue Sauce:

      2 cups catsup
      cup cider vinegar
      cup Worcestershire sauce
      1 small onion, grated
      cup butter or margarine
      1 Tbsp seasoned salt
      1 Tbsp brown sugar
      1 tsp chili powder
      1 tsp pepper
      1 small bay leaf

      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.

      Makes 3 cups.




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