Instructions:
Combine the sauce ingredients in a glass bowl and stir them together well. Put the brisket into a glass casserole dish and ladle the sauce over it.
Cover the casserole dish well and place into your refrigerator overnight. Reserve unused marinade sauce in a separate bowl.
The next morning, get your grill or smoker heated up, double wrap the brisket with heavy duty aluminum foil and place on the grill. Again, be sure you can get the heat up to approximately 325 degrees and check every now and then to be sure the temperature stays steady at 325.
You’ll need to grill the meat at least four hours for best results. Heat the reserved marinade sauce so you can serve it alongside the finished brisket.
This sliced barbecued brisket will make the best sandwiches you’ll ever devour. You’ll enjoy this entrée when the fall weather is just right for an outdoor party.
This farm news was published in the Sept. 12, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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