Real Texas Barbecue
|Boneless beef brisket||12 Pound (whole)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Lemon pepper/Black pepper||2 Teaspoon|
|Dried oregano leaves||2 Teaspoon|
|Celery salt||1 1⁄2 Teaspoon|
|Garlic salt||1 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Meat tenderizer||1⁄2 Teaspoon|
|Worcestershire sauce||1 Cup (16 tbs)|
1. Using a small brush or basting mop, coat the brisket on all sides with 1/4 cup of the lemon juice. In a small bowl, combine the lemon pepper, oregano, the celery, garlic and seasoned salts, and the meat tenderizer. Coat the meat with 1/2 of this mixture, cover, and refrigerate for 30 minutes.
2. To make a basting sauce: In a small bowl, mix the Worcestershire with the remaining lemon juice and seasoning mixture.
3. Slow-smoke cooking method: Prepare a charcoal smoker according to the manufacturer's directions, adding a stick of green pecan to the charcoal. Place the brisket on the rack and smoke, covered, over indirect heat for 14 to 18 hours or until juicy and tender, brushing the meat generously with the sauce every 3 hours.
4. Oven/grill cooking method: Preheat the oven to 350° F. Place the brisket on a rack in a large roasting pan. Coat it well with half of the basting sauce, cover with foil, and bake for 2 1/2 hours, turning and basting once with the sauce. Preheat the grill or broiler. Grill the brisket, covered, directly over medium coals or broil 4 inches from the heat for 30 minutes or until tender, basting frequently with the remaining sauce.
5. Transfer the brisket to a cutting board and diagonally slice across the grain, 1/4 inch thick. Serve with Texas Barbecue Sauce.