Thom's Beef Brisket Barbecue

Thom Hackett
Servings: 6

Thom's Beef Brisket Barbecue

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.

 

5 pounds beef brisket, well trimmed
1½ teaspoons salt
 ½ cup catsup
 ¼ cup vinegar
 ½ cup onion, finely chopped
1 tablespoon Worcestershire sauce
1½ teaspoons liquid smoke flavoring
1 bay leaf, crumbled
 ¼ teaspoon pepper

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.