Indoor barbequed brisket of beef

1 Servings

Ingredients

Quantity Ingredient
6 pounds Brisket of beef
2½ tablespoon Dark brown sugar
1½ teaspoon Dried sweet basil
⅛ teaspoon Ground cumin
¾ teaspoon Ground coriander
¾ teaspoon Ground savory
¾ teaspoon Dried thyme
¾ teaspoon Black pepper
¾ teaspoon White pepper
2 tablespoons Paprika
2 teaspoons Dry mustard
2 teaspoons Onion powder
2 teaspoons Garlic powder
Salt to taste
¼ cup Vinegar
¼ cup Brown sugar
¼ cup Worcestershire sauce
2 cups Water
1 cup Ketchup
1 Onion -- minced
1 teaspoon Celery seed
Salt to taste

Directions

RUB:

SAUCE:

Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it.

To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat.

Cover and bake 5 hours at 275. Drain off grease. Set aside.

Mix all ingredients for sauce and boil 15 minutes. Pour sauce over meat, bake uncovered for one additional hour.

Recipe By : Edward Beatty

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