Hickory Smoked Brisket
|Liquid smoke||2 Tablespoon|
|Boneless brisket||7 Pound, well trimmed|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Hickory smoked salt||2 Teaspoon (Charcoal Flavored)|
|Garlic salt||1 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|Barbecue sauce||3 Cup (48 tbs) (Hickory Flavored)|
Rub liquid smoke over entire surface of brisket.
Place meat in a shallow pan and pour over it thick vinaigrette made by blending the oil and vinegar.
Refrigerate 4 to 5 hours, turning occasionally.
Just before cooking, remove brisket from marinade and pat dry.
Rub salts and pepper into both sides of beef for a fully seasoned flavor.
Brush with 1/4 cup barbecue sauce.
When coals are ready, toss on a layer of dampened hickory chips and position grill 5 inches above the coals. (It is preferable to use a covered grill.) Sear meat 5 to 6 minutes on each side.
Remove brisket from grill.
Place it on two large layers of heavy-duty aluminum foil and coat with additional 1/2 cup barbecue sauce.
Seal foil carefully to prevent juices from escaping.
Place sealed brisket back on grill and roast 45 minutes on each side, or until done to desired degree.
Renew coals as necessary.
Remove meat carefully from the foil, saving any juices to add to remaining barbecue sauce.