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1
Serious home barbecuers may begin by building a charcoal fire at one end of the grill.
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2
Cover 6 c. mesquite c. water and soak for one hour.
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3
Season brisket, except for the salt.
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4
Sear meat over white-warm coals 5 min on each side.
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5
Move brisket over to one side and spread 4 c. of the mesquite chips over the coals.
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6
With the grill covered, smoke brisket for 1 hour.
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7
Add in salt to brisket, pour remaining mesquite chips on coals, and smoke for another hour, sprinkling water over chips, if necessary.
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8
When the brisket has absorbed the smokey flavor, place in a baking pan, covered with foil, and bake in a 200 F oven for about 8 hrs.
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9
Slice brisket across the grain and serve at once.
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10
Barbecue Sauce #11/2 c. melted fat from barbecued meat1 1/2 c. catsup1/2 c. Worcestershire sauce1/2 c. fresh lemon juice1/3 c. brown sugar1/3 c. minced onion1/3 c. waterhot pepper sauce to taste
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11
Drain melted fat from barbecue pan into saucepan.
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12
Add in catsup, Worcestershire sauce, and lemon juice.
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13
Place over low heat and stir in other ingredients.
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14
Barbecue Sauce #23 pints water1 pint white distilled vinegar1 heaping tsp.
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15
black pepper, medium grind 1 heaping tsp.
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16
grnd red pepper (cayenne)
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17
1 grnd chile pepper or possibly 1 Tbsp.
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18
chili pwdr
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19
Bring ingredients to a boil.
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20
Use half as a basting sauce.
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21
To the other half, add in the following, and serve with the meat.
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22
1 1/2 c. catsup3/4- 1 c. sugar2 ounces Worcestershire sauce1 Tbsp.
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23
salt, or possibly to taste
