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Beef Brisket

6-8 pound brisket trimmed of fat
1 1/2 t salt
1/2 cup finely chopped onion
1/2 cup ketchup
1/4 cup vinegar
1T Worcestershire Sauce
1 1/2 t liquid smoke
1/4 t black pepper or more
2-3 crushed dry bay leaves
1/2 can beer

Put brisket in 13"X9" casserole. Combine remaining ingredients.
Pour over beef. Cover and refrigerate overnight.

Tear off 2 large pieces of HEAVY DUTY foil, each larger than the
brisket. Fold around the brisket, rolling edges tightly and leaving
and opening on 1 edge. Pour the marinade into the opening and roll
to seal tightly.

Cook on the grill about 3 hours at med-high heat (or in the oven
inside at 325 for 3 hours). Turn the brisket every 30 min or so.
Open the pocket and pour off the marinade. Reserve. Sear the
brisket on the grill for about 5 min per side at high heat to
carmelize the sauce on it. Thicken the marinade with regular BBQ
sauce. Slice the brisket thinly and serve with sauce.

I haven't tried it yet because we always have guests that don't
like heat, but I think it would be delicious to add hot sauce,
chiles, or red pepper flakes to the marinade. Maybe we'll do that
this weekend!!! SusanE

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