Thom's Beef Brisket Barbecue

By Thom7747

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
• 1 1/2 teaspoons salt
• 1/2 cup catsup
• 1/4 cup vinegar
• 1/2 cup onion, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons liquid smoke flavoring
• 1 bay leaf, crumbled
• 1/4 teaspoon pepper

Details

Servings 6
Adapted from thomcooks.com

Preparation

Step 1

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.