Thom's Beef Brisket Barbecue

Thom Hackett
Servings: 6

The 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.

Ingredients

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

Cooking Method

Rub meat with salt. 

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

2. Stir together remaining ingredients; pour on meat. 

3. Fold foil over meat and seal securely. 

4. Place on grill 5 inches from medium coals. 

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