|4.00 pounds||Trimmed beef brisket|
|4.00 large||Presoaked mesquite chips|
|2.00 large||Onions, chopped fine|
|2.00||Ribs celery, chopped|
|6.00 large||Cloves fresh garlic,|
|1.00 tablespoon||Seasoned salt|
|1.00 teaspoon||Black pepper|
|½ teaspoon||Crushed red pepper flakes fine|
|1.00||Beef bullion cube,|
|1.00 teaspoon||Garlic powder|
|½ cup||Apple cider vinegar|
|½ cup||Firmly packed, dark|
|½ teaspoon||Onion powder|
|½ teaspoon||Dry mustard|
|¼ teaspoon||Celery salt|
|¼ teaspoon||Chili powder|
|Texas Tall Sauce: sugar|
|¼ cup||Worcestershire sauce|
|2.00 teaspoon||Ground black pepper|
|2.00 teaspoon||Chili powder|
|1.00 teaspoon||Ground cumin|
Combine ingredients in glass jar, shake well, and throughly coat brisket Place in flat rotisserie basket and place in propped open gas grill on lowest setting for at least 3 hours...till outside appears to start burning.
Remove meat from basket, scrape off outer layer of spice if desired.
Cut meat extremely thin on an extreme cross grain bias (almost horizontal slices about 2 inches long)....or pull. Meat will be very dry, but tasty. Serve with Texas TALL sauce either in a bowl, or over bun or rye bread. Makes great left overs when some meat is placed in a small bowl, covered with sauce and reheaded in microwave.
Texas Tall Sauce: Melt margarine in a sauce pan. Saute onion, garlic and celery together until tender (10 -15 minutes). At the same time, combine in a bowl: Beer, bullion cube, vinegar, brown sugar, Worcestershire sauce, pepper, cayenne, chili powder and cumin.
When saute is ready, add the above ingredients and stir. Add 1 28 oz can Tomato Puree.
Cook down for at least an hour or until it is thick enough to suit your taste. Let sauce sit for at least another hour before using.
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