Texas Barbeque Brisket

(1) 3 to 5 lb DLM Natural Beef Brisket
1/2 cup cider vinegar
Barbeque Rub:
1 Tbsp DLM Chili Powder
2 tsp DLM Garlic Powder
1/4 tsp DLM Ground Cumin
2 tsp DLM Ground Cayenne Pepper
1 tsp ground black pepper
Basting Sauce:
1 large onion, chopped
4 garlic cloves, minced
3 Tbsp vegetable oil
2½ Tbsp cider vinegar
1/2 cup ketchup
1/4 cup DLM Worcestershire Sauce
12 oz beer
2 Tbsp DLM Chili Powder

Combine ingredients for barbeque rub in a small bowl. Mix well. Rub the surface of the brisket with vinegar and the rub mix. Place in an ungreased 9x13-inch pan. Cover and bake at 325°F for 3 hours, or grill for 1½ hours until tender.

Meanwhile, to make sauce, sauté onion and garlic in oil until soft. Add remaining ingredients and simmer for 30 minutes. Generously brush the brisket with basting sauce several times during the last 1½ hours of cooking. Cut thin, diagonal slices across the grain at an angle on 2 or 3 "faces" of the brisket and spoon on remaining sauce. Makes 2 servings per pound

Allergy Warning: Contains Soy

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