Louisiana Barbecue Brisket Recipe

Ingredients

• 3 tablespoons paprika
• 2 teaspoons each salt, garlic powder and pepper
• 1 teaspoon each cayenne pepper, dried oregano and ground mustard
• 1/2 teaspoon chili powder
• 1 fresh beef brisket (4 to 6 pounds)
• BARBECUE SAUCE:
• 2 cups ketchup
• 1 cup packed brown sugar
• 1 cup unsweetened pineapple juice
• 2/3 cup light corn syrup
• 1/2 cup finely chopped onion
• 1/2 cup apple juice
• 1/4 cup chili powder
• 2 to 4 tablespoons hot pepper sauce
• 4 teaspoons Worcestershire sauce
• 1 to 4 teaspoons Liquid Smoke, optional

Directions

• In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.)
• In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce.
• Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned.
• Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly.
• Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce. Yield: 12-16 servings.
  
  Editor's Note: This is a fresh beef brisket, not corned beef. This recipe is best when the brisket is untrimmed.

Louisiana Barbecue Brisket published in Country Woman May/June 2005, p31