Texas-Style Brisket with Five-Alarm Sauce

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2  teaspoons seasoned salt
1  teaspoon paprika
1  teaspoon pepper
1  2- to 3-pound fresh beef brisket
4  to 6 mesquite wood chunks or 4 to 6 cups mesquite wood chips
1/4  cup dry red wine
4  teaspoons Worcestershire sauce
1  tablespoon cooking oil
1  tablespoon red wine vinegar or cider vinegar
1  clove garlic, minced
1/2  teaspoon hot-style prepared mustard
1/4  teaspoon ground coriander
  Dash ground red pepper
1  cup catsup
1  large tomato, peeled, seeded, and chopped (3/4 cup)
1  small green sweet pepper, chopped (1/2 cup)
2  tablespoons chopped onion
2  tablespoons brown sugar
1  tablespoon Worcestershire sauce
1/2  teaspoon garlic powder
1/4   teaspoon ground red pepper
1. For seasoning rub, in a small mixing bowl combine seasoned salt, the 1 teaspoon 
paprika, and pepper. To prepare meat, rub seasoning mixture onto meat (do not trim 
fat.) Cover meat and refrigerate for at least 4 hours or up to 24 hours. 

2. To prepare wood chunks or chips: At least 1 hour before grilling, soak wood chunks 
(for smoker) or wood chips (for grill) in enough water to cover. Drain.
3. For brushing sauce, in a small mixing bowl combine dry red wine, the 4 teaspoons 
Worcestershire sauce, oil, vinegar, garlic, mustard, coriander, and the dash red 
pepper. Set aside. 

4. If using a smoker: Arrange preheated coals, drained wood chunks, and water pan 
according to manufacturerýs directions. Pour water into pan. Place brisket on grill rack 
over water pan. Brush with brushing sauce. Cover and grill for 4 to 5 hours or until 
tender. Add more coals, wood chunks, and water as necessary, and brush with 
brushing sauce once or twice. 

If using a charcoal grill: Arrange preheated coals around a drip pan. Pour 1-inch of 
water into the drip pan. Sprinkle some of the drained wood chips onto the preheated 
coals. Test for slow heat above the pan. Place brisket, fat side up, on the grill rack over 
the drip pan. Cover and grill about 2-1/2 hours or until meat is tender. Brush meat with 
brushing sauce every 30 minutes and add more coals, drained wood chips, and water 
for the drip pan as needed.
If using a gas grill:  Preheat grill. Adjust heat for indirect cooking. Place brisket, fat side 
up, on grill rack over medium heat. Follow your manufacturerýs directions for the 
placement of wood chips. Pour 1-inch of water into a drip pan and place directly on 
rack over the lit side of grill. Cover and grill 2 to 2-1/2 hours or until meat is tender. 
Brush meat with brushing sauce every 30 minutes and add water for the drip pan as
5. To serve, let meat stand for 15 minutes. Remove fat with a sharp knife. Bias-slice 
meat very thinly across the grain. Arrange meat on plates and top with some of the 
Five-Alarm Sauce; pass remaining sauce. Makes 8 servings. 

Five-Alarm Sauce:  In a small saucepan stir together catsup; tomato, green sweet 
pepper, onion, brown sugar, Worcestershire sauce, garlic powder, and the 1/4 
teaspoon ground red pepper. Bring to boiling; reduce heat. Cover and simmer about 5 
minutes or until green pepper is crisp-tender. Serve warm or at room temperature.
Makes about 2 cups. 

Source:  Better Homes & Gardens

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