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Image Credit Susan Whigham
Grilled Beef Brisket
12 ounces beer
½ cup tomato juice
½ cup chopped onion
2 small cloves garlic, minced
3 tablespoons Worcestershire sauce
¼ cup ketchup
2 tablespoons light brown sugar
2 teaspoons lemon juice
1 tablespoon paprika
2 teaspoons dry mustard
Several dashes Tabasco or other hot pepper sauce
Salt and pepper, to taste
4 cups hickory chips or mesquite
1 beef brisket, about 5 pounds
In a medium saucepan, combine beer, tomato juice, chopped onion, garlic, Worcestershire
sauce, ketchup, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, 1 teaspoon salt
and ½ teaspoon pepper.
Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1 ½
Soak wood chips in water about an hour before cooking time.
In covered grill, arrange drip pan between coals.
When coals are hot, drain chips and sprinkle chips over the coals.
Place brisket on grill over drip pan.
Brush with some of the homemade sauce.
Cover and grill for 1 hour
Turn brisket, brushing both sides with more sauce.
Cover and grill for about 1 hour longer, or until meat is well done.
Add more coals and chips as needed.
Brush with sauce frequently during last 15 to 20 minutes of cooking time.
Bring any remaining sauce to a boil on the stove top and pass with the meat.
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