Mike's Brisket

This brisket wows guests! Prep time includes time for marinating. We found this recipe stuck to a package of beef brisket about 10 years ago.

• Ready In: 16 hrs
• Serves: 16-20

Ingredients

• 2 1⁄2 cups catsup
• 3⁄4 cup brown sugar
• 1 1⁄2 cups chili sauce
• 1 1⁄2 cups red wine vinegar
• 1 1⁄2 cups water
• 3⁄4 can beer
• 3⁄4 cup lemon juice
• 1⁄2 cup prepared mustard
• 1  tablespoon celery seed
• 4  tablespoons Worcestershire sauce
• 2  tablespoons soy sauce
• 2  cloves garlic, minced
• 1  dash Tabasco sauce
•  pepper
• 4 -5  lbs beef brisket

Directions

1. Poke holes all over brisket with fork.
2. Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight.
3. Place whole brisket on hot grill to sear and brown fat.
4. Remove from grill and place in foilware pan.
5. Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender.
6. For best results, use a meat thermometer.
7. It should be 170 degrees F for medium.
8. Slice brisket very thinly across grain at an angle.
9. Heat remaining 1/2 of sauce, pour over slices and serve.