Texas Barbecued Brisket

Trim any excess fat from 1 flat brisket. Rub both sides of brisket
thoroughly with Dry Rub. Cover and refrigerate overnight. The next day
prepare a grill so that it will smoke slowly for about 6 hours or about 1
hour per pound. Start brisket on grill with the fattest side up. Cover
grill. Mop with Mop Sauce frequently during grilling. Turn brisket about
every hour. Serve with warm Barbecue Sauce.

Dry Rub For Brisket

1 Teaspoon Ground black pepper
1 Teaspoon Ground white pepper
1 Teaspoon Sugar
2 Teaspoon Cayenne pepper
2 Teaspoon Chili powder
1 Teaspoon Cumin
1 Teaspoon Garlic powder
1 Teaspoon Brown sugar
1 Teaspoon Ground oregano
4 Teaspoon Paprika (the sweet kind, not the hot kind)
1 Teaspoon Dry mustard
1 Teaspoon Celery salt
1 Teaspoon Salt

Thoroughly combine all ingredients. Rub mixture into the meat, wrap
tightly
with plastic wrap and refrigerate for 8 hours or overnight. Store leftover
mixture in an airtight jar or in freezer.

Mop Sauce

1 (10 1/2 oz.) can beef consomme
1 can water
1/3 cup vinegar
3/4 cup Worcestershire sauce
1/3 cup vegetable oil
1 1/2 tsp. meat tenderizer
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. paprika
1 bay leaf

Bring beef consomme and water to boil in medium?size saucepan. Turn down
heat. Add remaining ingredients. Stir until thoroughly mixed. Remove from
heat.

Barbecue Sauce

1 1/2 cup Worcestershire sauce
1/4 cup vinegar
1/4 cup steak sauce
1/4 cup sugar
1 cup catsup

Place all ingredients in small saucepan. Bring to boil. Remove from heat.


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