Texas Beef Barbecue

---------- Recipe via Meal-Master (tm) v8.02

Title: TEXAS BEEF BARBECUE
Categories: Bar-b-q, Beef, Sauces, Main dish
Yield: 12 servings

3 1/2 lb Beef Brisket; In 1 Piece
1 c Catsup
1/2 c Cider Vinegar
1/4 c Worcestershire Sauce
1/4 c (1/2 Cube) Butter
3 Ribs Celery; Finely Chopped
1 md Onion; Finely Chopped
2 Cloves Garlic; Minced
1 md Fresh Or Canned Green Chile
Seeded And Minced; OR
2 ts Chili Powder
1 ts Paprika
1/2 ts Salt
1/2 ts Freshly Ground Black Pepper

When the fire has burned down to hot coals, spread to
provide moderate heat and fit a drip pan in front of
in the center of the coals. Place the brisket, fat
side up, over the drip pan. Cover the grill and adjust
the dampers to maintain slow steady heat. While the
meat is cooking, in a sauce pan combine all of the
other ingredients, blending well, and simmer for 10
minutes. After 1 hour, baste the meat lightly with
the sauce and turn the meat as needed to cook evenly.
Replenish the fire as needed, but don't pile the
coals, as the brisket should cook slowly. Cook 4 to 5
hours total until the meat almost falls apart.
Sprinkle 2 to 3 handfuls of hickory chips, that have
been soaked in water, over the coals. Cover the grill
or enclose the top of the meat in a sheet of foil,
tucked around the bottom edges of the meat and let the
hickory smoke the meat for 10 to 15 minutes. Remove
the cover and brush the meat with the sauce. Place the
meat on a platter and slice. It will crumble. Serve
the meat and the remaining sauce on split and buttered
sandwich buns. Any leftover sandwiches can be frozen
and reheated in a Microwave or conventional oven, or
the shredded meat and sauce can be frozen together to
reheat later for sandwiches.

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