MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Denton Texas Style Barbecued Beef Brisket
 Categories: Beef, Grill, Marinades, Fruit
      Yield: 10 Servings

      5 lb Beef brisket; trimmed
      1 c  Red wine vinegar
    3/4 c  Brown sugar; firmly packed
    3/4 c  Pineapple juice
    1/2 c  Molasses
    1/2 c  Prepared mustard
    1/2    Onion; minced
      3 cl Garlic; minced
      4 tb Worcestershire sauce
      1 ts Chili powder
    1/4 ts Hot sauce

  Slap that big boy into a large zip-top bag or an oven bag. Mix up all
  the above ingredients, stirring well until the mustard dissolves.
  Pour it all into that bag. Seal it tight and refrigerate it for 8-12
  hours in a shallow glass container. Turn that bag every time you go
  to the fridge for a cold refreshing beverage.

  Remove the brisket from the marinade. Save the marinade in a glass
  container. Place the brisket on a drying rack while you prepare the
  coals for the covered grill.

  I laid it on a smaller 30 lb Weber and seared it over medium to hot
  coals for about five minutes per side. Once the whole brisket was a
  golden red. I covered it with the grill cover and cooked it evenly on
  both sides for 15 minutes per side. Then, I Took it off the grill and
  placed it in a heavy duty aluminum foil barge (like a boat only
  bigger wider and flatter too), Leaving room on all sides for the
  reserved marinade. I poured the marinade on, sealed it up tight, l
  slit the top about one inch (so I could add more marinade later), but
  closed the hole tightly until adding more marinade was required
  (check it for leaks and drying at one hour). Two hours later that
  brisket was done to tender perfection.

  SIDE DISHES: Sticky round rice (not the long grain but the rounder
  football shaped grain rice) and a Caesar Salad

  Adapted from a recipe from the Meco Barbecue and Smoker Cookbook

  Foster Johnson

  Posted to bbq-l by Dan Gill

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