Recipe - Denton Texas Style Barbecued Beef Brisket

1 Beef; (5 to 6pound)
brisket, trimmed
1 cup Red wine vinegar
Three fourths cup Firmly packed browned sugar
Three fourths cup Pineapple juice
One half cup Molasses
One half cup Prepared mustard; (French's
is best or even a poupon)
One half Minced onion
3 Minced cloves of garlic
4 tablespoon Worcestershire sauce
1 teaspoon Chili powder
One fourth teaspoon Hot sauce

This recipe comes from the "Meco Barbecue and Smoker Cookbook" which you
can order with the order form that comes with any Meco Grill or smoker. It
is copyrighted 1993 by Oxmoor House, Inc.'s Book Division of Southern
Progress Corporation so I basically, could get in trouble for reprinting it
here. Wait a minute, I did make a few changes to it, to make it sweeter and
more garlicky, so maybe my artistic cooking license will protect me! On
with the recipe.

Slap that big boy into a large ziptop bag or an oven bag. Mix up all the
above ingredients, stirring well until the mustard dissolves. Pour it all
into that bag. Seal it tight and refrigerate it four 812 hours in a
shallow glass container. Turn that bag every time you go to the fridge for
a "cold refreshing beverage".

Remove the brisket from the marinate. Save the marinade in a glass
container. Place the brisket on a drying rack while you prepare the coals
for the covered grill.

I laid it on a smaller 30lb Weber and seared it over medium to hot coals
for about five minutes per side. Once the whole brisket was a golden red. I
covered it with the grill cover and cooked it evenly on both sides for 15
minutes per side. Then, I Took it off the grill and placed it in a heavy
duty aluminum foil barge (like a boat only bigger wider and flatter too),
Leaving room on all sides for the reserved marinade. I poured the marinade
on, sealed it up tight, l slit the top about one inch (so I could add more
marinade later), but closed the hole tightly until adding more marinade was
required (check it for leaks and drying at one hour). Two hours later that
brisket was done to tender perfection.

SIDE DISHES: Sticky round rice (not the long grain but the rounder football
shaped grain rice) and a Caesar Salad, hit the spot so well, my dinner
guests and I could barely speak. We just sat there in my living room,
everyone grinning from ear to ear. But you know something. I kept hearing
the same thing as if I could read their minds. They just kept saying,
"mmmm, cooked in its own juices" (with a little help from that wonderful
Denton pineapple molasses based marinate).

copyright 1998 Foster Johnson

Posted to bbqdigest by Dan Gill dgill@myhost.ccsinc.com on May 28, 1998