Beef Brisket with Texas Barbecue Sauce
- 1 cup vegetable oil
- 1 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1 bay leaf, crumbled
- 1 1/4 teaspoons seasoned salt
- 2 1/4 teaspoons pepper
- 3/4 teaspoon paprika
- 1 (3-pound) beef brisket, trimmed
- Texas Barbecue Sauce
- Garnishes: fresh thyme sprigs, grilled red onions
- Combine first 4 ingredients in a shallow dish or large zip-top plastic bag.
- Combine seasoned salt, pepper, and paprika; rub into brisket. Place brisket in marinade.
- Cover or seal; chill 8 hours, turning occasionally.
- Prepare a hot fire by placing 2 pieces of oak or 10 hickory chunks at front and back of grill, piling charcoal in the center. Let burn until coals are white.
- Remove brisket from marinade, discarding marinade. Rake coals to 1 side of grill; place meat on other side. Grill, covered, over indirect heat 3 to 4 hours.
- Brush both sides of brisket with 1 cup Texas Barbecue Sauce; cook 1 hour, basting with sauce. Serve with remaining sauce. Garnish, if desired.
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