Barbecued Beef Brisket
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Prepared mustard||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Beef brisket||6 Pound|
|Catsup||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
Combine vinegar, 1/3 cup catsup, Worcestershire sauce, garlic, mustard, chili powder, and ground red pepper.
Place brisket in plastic bag set into a shallow dish.
Pour marinade over brisket.
Marinate in refrigerator several hours or overnight, turning bag several times.
Drain brisket, reserving marinade.
Place brisket, fat side up, in center of the cooking grill.
Brush with some of the marinade.
Grill 2 1/2 to 3 hours or till meat thermometer registers 160Â°F (71 Â°C), brushing with marinade every 60 minutes.
Meanwhile, for sauce, in a small saucepan combine 1/2 cup of the reserved marinade, the 1/2 cup catsup, the brown sugar, and margarine.
Cook and stir till bubbly.
Slice brisket diagonally across the grain into thin slices.
Serve with sauce.