Indoor Barbequed Brisket Of Beef

Recipe Ingredients

6 lbs	2724g / 96oz	Brisket of beef
		Rub
2 teaspoons	10ml	Garlic powder
2 teaspoons	10ml	Onion powder
2 1/2 tablespoons	37ml	Dark brown sugar
		Salt to taste
1 1/2 teaspoons	7.5ml	Dried sweet basil
		Sauce
1/8 teaspoon	0.6ml	Ground cumin
1/4 cup	59ml	Vinegar
3/4 teaspoon	3.8ml	Ground coriander
1/4 cup	40g / 1.4oz	Brown sugar
3/4 teaspoon	3.8ml	Ground savory
1/4 cup	59ml	Worcestershire sauce
3/4 teaspoon	3.8ml	Dried thyme
2 cups	474ml	Water
3/4 teaspoon	3.8ml	Black pepper
1 cup	237ml	Ketchup
3/4 teaspoon	3.8ml	White pepper
1		Onion; minced
2 tablespoons	30ml	Paprika
1 teaspoon	5ml	Celery seed
2 teaspoons	10ml	Dry mustard
		Salt to taste

Recipe Instructions

Recipe by: Edward Beatty

Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it.

To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat.

Cover and bake 5 hours at 275. Drain off grease. Set aside.

Mix all ingredients for sauce and boil 15 minutes. Pour sauce over meat, bake uncovered for one additional hour.

Source:
Fran McGee

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