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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
  
• ¼ cup Worcestershire sauce
  
• 1 bay leaf, crumbled
  
• 1¼ tsp seasoned salt
  
• 2¼ tsp pepper
  
• ¾ tsp paprika
  
• 1 (3-pound) beef brisket, trimmed
  
• .
  
• Texas Barbecue Sauce (recipe follows)
  
• Garnishes: Fresh thyme sprigs, grilled red onions
  






Instructions



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
   • ½ cup cider vinegar
   • ½ cup Worcestershire sauce
   • 1 small onion, grated
   • ¼ cup butter or margarine
   • 1 Tbsp seasoned salt
   • 1 Tbsp brown sugar
   • 1½ tsp chili powder
   • 1½ 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.