Denton, Texas, Barbecued Beef Brisket
|Beef brisket||6 Pound|
|Red wine vinegar||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||1⁄2 Cup (8 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1⁄3 Cup (5.33 tbs)|
|Onion||1 Tablespoon, minced|
|Worcestershire sauce||3 Tablespoon|
|Chili powder||1 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
Place brisket in a zip top heavy duty plastic bag.
Combine remaining ingredients, stirring well; pour over brisket, and secure bag tightly.
Turn bag to coat brisket thoroughly.
Place bag in a shallow container; refrigerate at least 4 hours, turning bag occasionally.
Remove brisket from marinade, reserving marinade.
Prepare fire in a covered grill.
Grill brisket over medium coals until browned.
Cover with lid, and grill 15 minutes.
Turn brisket, and baste with reserved marinade; set remaining marinade aside.
Cover and grill brisket an additional 15 minutes.
Wrap brisket in heavy-duty aluminum foil, allowing room for marinade.
Cut a hole in top of foil; pour remaining marinade through hole over brisket.
Press foil together to seal hole.
Cover and continue to grill over medium coals 1 1/2 to 2 hours or until very tender.