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Beef Brisket with Texas Barbecue Sauce

Beef Brisket with Texas Barbecue Sauce

Southern Living MAY 2003

  • Yield: Makes 6 to 8 servings


  • 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.