Kansas Beef Brisket
1 to 6- pound beef brisket
1 tablespoon cooking oil
2 tablespoons seasoned salt
1 cup cider vinegar
1 cup liquid smoke
4 and 6 cups mesquite wood chips
bottled barbecue sauce; brisket
1. Brush meat, both sides, with oil (do not trim fat). Sprinkle seasoned
salt evenly over both sides; rub in with your fingers. Place meat in a
large resealable plastic bag set in a shallow dish. Pour vinegar and liquid
smoke over meat; seal bag. Marinate in the refrigerator for 12 hours or
overnight, turning bag occasionally.
[font=Arial, sans-serif]2. At least 1 hour before grilling, soak wood chips in enough water to[/font]
[font=Arial, sans-serif]cover. Drain meat, discarding marinade. Drain wood chops.[/font]
[font=Arial, sans-serif]3. For a charcoal grill, arrange medium-low coals around a drip pan. Test[/font]
[font=Arial, sans-serif]for low heat above pan. Sprinkle half of the wood chips over the coals.[/font]
[font=Arial, sans-serif]Place meat, fat side up, on grill rack over pan. Cover and grill for 31/2[/font]
[font=Arial, sans-serif](For a gas grill, preheat. Reduce heat to low. Adjust for indirect cooking.[/font]
[font=Arial, sans-serif]Add chips according to manufacturer's directions. Place meat on a rack in[/font]
[font=Arial, sans-serif]a roasting pan; place on grill. Grill as above.)[/font]
[font=Arial, sans-serif]4. Remove meat from the grill. Cool for 20 minutes. Places meat in a[/font]
[font=Arial, sans-serif]foil-lined baking pan. Cover and chill for 12 to 24 hours. Slice meat[/font]
[font=Arial, sans-serif]thinly across the grain. Place meat back into baking pan. Add 1/2 cup[/font]
[font=Arial, sans-serif]water.[/font]
[font=Arial, sans-serif]through and very tender. Meanwhile, warm the barbecue sauce over low heat.[/font]
[font=Arial, sans-serif]Serve meat with barbecue sauce.[/font]
[font=Arial, sans-serif]Makes 14 to 16 servings.[/font]
1 to 6- pound beef brisket
1 tablespoon cooking oil
2 tablespoons seasoned salt
1 cup cider vinegar
1 cup liquid smoke
4 and 6 cups mesquite wood chips
bottled barbecue sauce; brisket
1. Brush meat, both sides, with oil (do not trim fat). Sprinkle seasoned
salt evenly over both sides; rub in with your fingers. Place meat in a
large resealable plastic bag set in a shallow dish. Pour vinegar and liquid
smoke over meat; seal bag. Marinate in the refrigerator for 12 hours or
overnight, turning bag occasionally.
[font=Arial, sans-serif]2. At least 1 hour before grilling, soak wood chips in enough water to[/font]
[font=Arial, sans-serif]cover. Drain meat, discarding marinade. Drain wood chops.[/font]
[font=Arial, sans-serif]3. For a charcoal grill, arrange medium-low coals around a drip pan. Test[/font]
[font=Arial, sans-serif]for low heat above pan. Sprinkle half of the wood chips over the coals.[/font]
[font=Arial, sans-serif]Place meat, fat side up, on grill rack over pan. Cover and grill for 31/2[/font]
[font=Arial, sans-serif](For a gas grill, preheat. Reduce heat to low. Adjust for indirect cooking.[/font]
[font=Arial, sans-serif]Add chips according to manufacturer's directions. Place meat on a rack in[/font]
[font=Arial, sans-serif]a roasting pan; place on grill. Grill as above.)[/font]
[font=Arial, sans-serif]4. Remove meat from the grill. Cool for 20 minutes. Places meat in a[/font]
[font=Arial, sans-serif]foil-lined baking pan. Cover and chill for 12 to 24 hours. Slice meat[/font]
[font=Arial, sans-serif]thinly across the grain. Place meat back into baking pan. Add 1/2 cup[/font]
[font=Arial, sans-serif]water.[/font]
[font=Arial, sans-serif]through and very tender. Meanwhile, warm the barbecue sauce over low heat.[/font]
[font=Arial, sans-serif]Serve meat with barbecue sauce.[/font]
[font=Arial, sans-serif]Makes 14 to 16 servings.[/font]
