Beef barbecue '93

Yield: 6 Servings

Measure Ingredient
4.00 pounds Trimmed beef brisket
4.00 large Presoaked mesquite chips
\N \N Dry Rub:
1.00 \N Stick margarine
2.00 large Onions, chopped fine
2.00 \N Ribs celery, chopped
\N \N Fine
1.00 tablespoon Paprika
6.00 large Cloves fresh garlic,
\N \N Chopped
1.00 tablespoon Seasoned salt
1.00 teaspoon Black pepper
½ teaspoon Crushed red pepper flakes fine
12.00 ounce Beer
1.00 \N Beef bullion cube,
\N \N Crushed
1.00 teaspoon Garlic powder
½ teaspoon Cayenne
½ cup Apple cider vinegar
½ cup Firmly packed, dark
\N \N Brown
½ teaspoon Onion powder
½ teaspoon Dry mustard
¼ teaspoon Celery salt
¼ teaspoon Chili powder
¼ teaspoon Cumin
\N \N Texas Tall Sauce: sugar
¼ cup Worcestershire sauce
2.00 teaspoon Ground black pepper
1.00 teaspoon Cayenne
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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