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Thom's Beef Brisket Barbecue

by Lisa
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thoms-bbq-brisket.jpgThe barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite.  The word could mean "from snout to tail" as in roast pig or "a framework of sticks" as in grill. I really do like this recipe. It has a taste of real Texas BBQ Brisket.

5 pounds beef brisket, well trimmed
1½ teaspoons salt
½ cup catsup
¼ cup vinegar
½ cup onion, finely chopped
1 tablespoon Worcestershire sauce
1½ teaspoons liquid smoke flavoring
1 bay leaf, crumbled
¼ teaspoon pepper

Rub meat with salt. 

Place on 20x15-inch piece of double thickness heavy-duty aluminum foil.

Stir together remaining ingredients; pour on meat. 

Fold foil over meat and seal securely. 

Place on grill 5 inches from medium coals. 

Cook, turning once 1½ hours or until meat is tender.

 

Courtesy of Thom Hackett 

 

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