4 to 6 cups mesquite wood chips
1 (2 to 3-pound) fresh beef brisket
2 teaspoons seasoned salt
1 teaspoon paprika
1 teaspoon pepper
1 recipe Brushing Sauce (Press 'Next' to view)
1 recipe 5-Alarm Sauce (see Link to recipe)
To prepare wood chips:
At least 1 hour before grilling, soak wood chips (for grill) in enough water to cover.
Trim excess fat from beef.
In a small mixing bowl stir together seasoned salt, paprika, and pepper.
Rub seasoning mixture onto brisket.
Drain wood chips.
In a covered grill arrange medium slow coals around a drip pan.
Pour 1-inch of water into the drip pan.
Sprinkle some of the drained wood chips onto the coals.
Test for slow heat above the pan.
Place brisket, fat side up, on the grill rack over the drip pan but not over the coals.
Lower the grill hood.
Grill for 2 to 2-1/2 hours or until meat is very tender.
Every 30 minutes or as needed, brush meat with Brushing Sauce, and add more coals, drained wood chips, and water for the drip pan.
[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 manufacturer’s 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 needed. ]
To serve, thinly slice meat across the grain; arrange meat on plates and top with some of the Five-Alarm Sauce; pass remaining sauce.
Source - Article in Better Homes and Gardens Magazine, June 1991. Also available with some differences on http://www.bhg.com/recipe/meat/texas-style-brisket-with-five-alarm-sauce/
Posted by ILpat 4-17-10