INGREDIENTS

INSTRUCTIONS

Hello, Grilling Enthusiasts!  Some advanced planning helps make a good
old-fashioned barbecue great!  Marinate the meat ahead of time, using a
rub like the one given  below, your favorite marinade recipe, or even
something as simple as  bottled Italian dressing. (If you don't already
have a great recipe .  . . just wait until tomorrow!)  If you're using
a traditional grill, you will want to light the  charcoal in it about
15 to 30 minutes prior to cooking. If you're  fond of using wood chips
on a gas grill, make sure you store them (in  their bag) in water. This
way, you'll maximize the extra smoky flavor  that's released in the
steam and smoke from the heat of the fire.  Remember, the coals are
ready for use when they have turned white. To  maintain the heat, add
more charcoal to the grill as needed  about  every hour. If you're
using wood chips as a flavoring agent, add  another handful every 30 to
45 minutes or so.  Combine all barbecue rub ingredients in a small bowl
and stir with a  wooden spoon to mix -- or put the ingredients through
your flour  sifter to thoroughly blend all the spices.  Generously rub
the seasoning onto the brisket, making sure to cover  all surfaces. Let
the brisket stand for at least two hours, or  refrigerate overnight.
Prepare your grill and place the brisket on the rack with the fat  side
up. Every hour, move the brisket to the cooler end of your grill  and
check it. This may take two to three hours, or it may take six or
eight hours, depending on the size of the brisket and the heat
produced by your grill. The temperature to try for, if you have a
thermometer on your grill, should be between 165 to 200-F degrees.
Always measure the heat from the grill at the cooking level and not  at
the top of the grilling heat source. Do not puncture the brisket  while
grilling, and try not to tear the fat, as either could cause  flame-ups
which dry out the meat.  If your flame is too hot and the meat shows
signs of drying out,  place a small tinfoil hood loosely over the
brisket after each turn  and rotation. This will help retain some of
the moisture that was  dissipating on the grill.  When the meat is
ready, use thick gloves to slide the brisket toward  the cooler end of
the grill. When to do this? Experience will be your  best teacher. If
you pick up the brisket and find it is still firm,  it is not done. If
you grasp each end of the brisket and it is  flexible, the fat appears
to be very soft, and the brisket has  shrunk, it is just about ready.
Use your best judgment, and plan on  two to three hours on the grill as
a minimum.  Let the brisket cool about at least 10 minutes before
slicing it  against the grain of the meat to serve. If portions of the
meat are  too rare for someone at your table, simply return their
slices to the  grill and cook through, turning every three or four
minutes, until  your guest is satisfied, happy, and salivating.  Posted
to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 12, 1998

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