Shelly's Recipe

TEXAS BEEF BARBECUE SANDWICHES

Category: Sandwiches I

3 1/2 lb beef brisket
1 cup ketchup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup butter
3 ribs celery, finely chopped
1 medium onion, finely chopped
2 clove garlic, minced
1 medium fresh or canned green chili seeded and minced
1 tsp paprika
1/2 tsp salt and pepper

Soak 2-3 handfuls of hickory chips at least 2 hours before preparing the grill. Heat the coals so that they burn down to hot coals, spread to provide moderate heat and fit a drip pan in front of the center of the coals. Place the brisket fast 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 saucepan, combine remaining ingredients, blending well and simmer for 10 minutes. After 1 hour, baste the meat lightly with sauce and turn the meat as needed to cook evenly. Replenish the fire as needed, but do not pile the coals, as the brisket should cook slowly. Cook 4-5 hours total until the meat almost fall apart.

Sprinkle with hickory chips over the coals and cover the grill or enclose the top of the meat with a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10-15 minutes. Remove the cover and brush the meat with the sauce. Place the meat on a platter, cover and allow to rest about 15 minutes. Slice the meat across the grain and serve with the remaining sauce on split and buttered buns.