| 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 |
ts |
Seasoning salt |
| 2 1/4 |
ts |
Pepper |
| 3/4 |
ts |
Paprika |
| 1 |
|
Beef; (3-lb.) brisket |
|
|
Texas barbecue sauce |
|
|
Fresh thyme sprigs |
INSTRUCTIONS
GARNISH
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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