| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Summer | 1 | Servings | |
INGREDIENTS
| 1 | c | Vegetable oil |
| 1 | c | Cider vinegar |
| 1/4 | c | Worcestershire sauce |
| 1 | Bay leaf, crumbled | |
| 1 1/4 | t | Seasoning salt |
| 2 1/4 | t | Pepper |
| 3/4 | t | Paprika |
| 1 | Beef, 3-lb. brisket | |
| Texas barbecue sauce | ||
| Fresh thyme sprigs |
INSTRUCTIONS
Combine first 4 ingredients in a shallow dish or large zip-top plastic bag. Combine seasoning salt, pepper, and paprika; rub into brisket, and place in marinade. Cover or seal; chill 8 hours, turning occasionally. Prepare fire by placing 2 pieces of oak or 10 hickory chunks at front and back of grill, and piling charcoal in the middle. Let fire burn until coals are white. Remove brisket from marinade; discard marinade. Rake coals to 1 end of grill; place brisket at opposite end. Grill, without grill lid, over indirect heat 2 to 2 1/2 hours. Brush both sides of brisket with 1 cup Texas Barbecue Sauce, and cook 1 hour or until tender, basting with sauce. Serve with remaining 2 cups sauce. Garnish, if desired. Makes 6 to 8 servings. Southern Living Website Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4746
Calories From Fat: 3764
Total Fat: 421.3g
Cholesterol: 734.8mg
Sodium: 17249.6mg
Potassium: 4880.2mg
Carbohydrates: 22.4g
Fiber: 2.3g
Sugar: 8.1g
Protein: 200.6g