MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: TEXAS BEEF BBQ...ON A GAS GRILL
  Categories: Beef, Bbq
       Yield: 6 servings
 
    5.00 lb Lean beef brisket
            Garlic powder
            Onion powder
            Coarse ground black pepper
            Cayenne
            Paprika
            Handful of Mesquite chips
            -(soaked)
            Barbecue sauce
    1.00    Stick margarine
    0.50 tb Worcestershire sauce
    2.00    Lg. onion, chopped
    0.33 c  Cider vinegar
    6.00    Cloves of garlic, minced
    1.00 c  Water
    2.00 c  Catsup
    0.13 ts Salt
    1.00 ts Chili powder
    0.25 ts Pepper
    2.00 tb Brown sugar
    7.00 oz Beer
 
   Closely trim fat from brisket and place in basket, lightly season both
   sides with black pepper, garlic & onion powder, cayenne, and heavily
   with paprika. Place in Rotisserie and turn both burners on as low as
   possible. Place a few mesquite chips right on the grill.  Prop grill
   hood so the front is open a good 4 inches and let cook while
   preparing sauce.
 
   Texas BARBECUE SAUCE:  By: Susana Montes, modified by Steve Shanker
   Melt the margarine in a saucepan, add the onion and garlic, and cook
   over low heat for about 5 minutes. Add the remaining ingredients,
   except beer, and simmer for 15 minutes. Add beer, and simmer for
   another 15-20 minutes. Remove from heat, and use for barbecuing pork
   or beef.
 
   After grilling for about 30 minutes, generously coat meat with sauce.
   (I continued to cook sauce maybe another 10 minutes longer after this)
   Continuing grilling (4.5 to 5 hours total time), basting every 30
   minutes or so.  Add a few more mesquite chips every hour or so. Sauce
   will form a glaze on the meat keeping it from burning.
 
   Remove meat from  basket and slice meat THINLY on a bias (meat should
   actually fall apart as it is cut)...serve with remaining sauce.
 
 MMMMM

Plain Text Version of This Recipe for Printing or Saving