Texas Beef Bbq...On A Gas Grill

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

Title: TEXAS BEEF BBQ...ON A GAS GRILL
Categories: Beef, Bbq
Yield: 6 servings

5.00 lb Lean beef brisket
Garlic powder
Onion powder
Coarse ground black pepper
Cayenne
Paprika
Handful of Mesquite chips
-(soaked)
Barbecue sauce
1.00 Stick margarine
0.50 tb Worcestershire sauce
2.00 Lg. onion, chopped
0.33 c Cider vinegar
6.00 Cloves of garlic, minced
1.00 c Water
2.00 c Catsup
0.13 ts Salt
1.00 ts Chili powder
0.25 ts Pepper
2.00 tb Brown sugar
7.00 oz Beer

Closely trim fat from brisket and place in basket, lightly season both
sides with black pepper, garlic & onion powder, cayenne, and heavily
with paprika. Place in Rotisserie and turn both burners on as low as
possible. Place a few mesquite chips right on the grill. Prop grill
hood so the front is open a good 4 inches and let cook while
preparing sauce.

Texas BARBECUE SAUCE: By: Susana Montes, modified by Steve Shanker
Melt the margarine in a saucepan, add the onion and garlic, and cook
over low heat for about 5 minutes. Add the remaining ingredients,
except beer, and simmer for 15 minutes. Add beer, and simmer for
another 15-20 minutes. Remove from heat, and use for barbecuing pork
or beef.

After grilling for about 30 minutes, generously coat meat with sauce.
(I continued to cook sauce maybe another 10 minutes longer after this)
Continuing grilling (4.5 to 5 hours total time), basting every 30
minutes or so. Add a few more mesquite chips every hour or so. Sauce
will form a glaze on the meat keeping it from burning.

Remove meat from basket and slice meat THINLY on a bias (meat should
actually fall apart as it is cut)...serve with remaining sauce.

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