Barbecued Beef Brisket With Sauce
|Seasoning salt||1 1⁄2 Tablespoon|
|Pepper||1 1⁄2 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Beef brisket||6 Pound|
|Vegetable oil||2 Cup (32 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Worcestershire sauce||1⁄2 Cup (8 tbs)|
|Bay leaves||2 , crumbled|
|Barbecue sauce||2 Tablespoon (For Coating)|
Combine seasoning salt, pepper, and paprika, rub into brisket.
Place brisket in a shallow container.
Combine oil, vinegar, Worcestershire sauce, and bay leaves; pour marinade mixture over brisket.
Cover and refrigerate 8 hours, turning brisket occasionally.
Place 2 pieces of oak (each piece the length of the grill) at the front and back of the grill.
Place charcoal in the middle.
Start fire, and let fire burn until the coals are white.
Remove brisket from marinade, reserving marinade for basting.
Rake coals to one end of grill; place brisket at opposite end.
Cover with lid, and cook over indirect heat 3 1/2 to 4 hours or until tender, basting with marinade every 30 minutes.
Coat both sides of brisket with barbecue sauce at the beginning of the last hour of cooking, continue to cook until tender, basting only top of brisket with sauce.
Serve brisket with sauce.