BBQ Texas Beef
6 to 8 servings
- 1 - cup vegetable oil
- 1 - cup cider vinegar
- 1/4 - cup Worcestershire sauce
- 1 - bay leaf, crumbled
- 1-1/4 - teaspoon seasoned salt
- 2-1/4 - teaspoon pepper
- 3/4 - teaspoon paprika
- 1 - beef brisket, trimmed (about
- 3 - cup Barbecue Sauce (your
- Fresh cilantro springs
- Grilled red onions
- In a shallow dish or large
zip-lock plastic bag, mix the oil, vinegar, Worcestershire
sauce, and bay leaf.
- In a small bowl, add the salt,
pepper, and paprika.
- Next, rub the mixture into the
brisket. Then add the brisket to the marinade.
- Cover or seal the dish or bag
and place in refrigerator and chill for 8 hours. Occasionally
turn the meat.
When the meat is ready, prepare the
grill to medium to high heat.
- For a gas grill, add in front
either 2 pieces of oak or 10 hickory chunks. If using a
charcoal grill, place the coals in the center.
- Take the brisket from the
marinade and for safety, discard the marinade. Move the
white-hot coals to one side of the grill.
- Place my meat on the other side.
Pull down the cover and using indirect heat, cook the meat for
3 to 4 hours.
- Then brush the brisket with
1-cup of barbecue sauce and cook for another hour. During the
cooking time, baste with additional barbecue sauce.
- When ready, to serve the brisket
with the remaining barbecue sauce. Garnish the meat with my
cilantro and grilled onions.