Texas beef barbecue2

12 Servings

Ingredients

Quantity Ingredient
3½ pounds Beef Brisket -- In 1 Piece
1 cup Catsup
½ cup Cider Vinegar
¼ cup Worcestershire Sauce
¼ cup (1/2 Cube) Butter
3 Ribs Celery -- Finely
Chopped
1 medium Onion -- Finely Chopped
2 Cloves Garlic -- Minced
1 medium Fresh Or Canned Green Chile
Seeded And Minced -- OR
2 teaspoons Chili Powder
1 teaspoon Paprika
½ teaspoon Salt
½ teaspoon Freshly Ground Black Pepper

Directions

When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly. Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Place the meat on a plat! ter and slice. It will crumble. Serve the meat and the remaining sauce on split and buttered sandwich buns. Any leftover sandwiches can be frozen and reheated in a Microwaveor conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.

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