Prairie Fire Beef Brisket

Submitted by Cristi Hinten

"Found this recipe in a Marlboro cookbook"

 

• Ready In: 4hrs 20mins
• Ingredients: 15
• Serves: 8-10

ingredients

• BBQ Sauce

• 16 ounces tomato sauce
• 12 ounces ketchup
• 12 ounces Coke
• 1⁄2 cup butter
• 1⁄4 cup Worcestershire sauce
• 1 onion, finely chopped
• 2 limes, juice of
• 1 tablespoon chili powder
• 1 tablespoon Tabasco sauce
• 1 tablespoon prepared mustard
• 6 lbs beef brisket, trimmed
• 14 ounces sliced jalapeno peppers, juice reserved
• garlic salt
• black pepper
• 2 large onions, sliced

directions

1. Preheat grill for indirect cooking over medium heat. Prepare brisket by placing it in a large pan and poking about 40 holes in each side with a fork. Season with garlic salt and black pepper. Pour juice from peppers on each side of the brisket. Cover pan with foil and cook indirectly for 1 1/2 to 2 hours.
2. Prepare BBQ sauce by bringing all ingredients to a boil in a medium saucepan over medium-low heat. Reduce heat and simmer 15-20 minutes.
3. On a large double layer of foil, place 1/2 the onions and 1/2 the jar of peppers. Remove brisket from grill and lay it on top of the onions and peppers. Brush brisket with 1/3 cup BBQ sauce. Top with remaining onions and peppers, wrap tightly with the foil and grill indirectly for another 1 1/2 to 2 hours. Remove from grill and unwrap. To serve, cut into thin slices against the grain. Serve with remaining sauce.