Dreaming of summer bar-b-ques in the middle of winter as Super Bowl Sunday approaches. So, I thought today would also be a good day to post this brisket recipe from mom from the mid 1990s. It would star at any football party.

Texas BBQ Brisket
Whole Beef Brisket
Sauce: 2 1/2 c. catsup
3/4 c. brown sugar
1 1/2 c. chili sauce
1 1/2 c. wine vinegar
3/4 can beer
3/4 c. lemon juice
1/2 c/ prepared mustard
1 tbsp. celery seeds
4 tbsp. worcestershire sauce
2 tbsp. soy sauce
2 cloves garlic, mince
dash of bottled hot pepper sauce
Ground black pepper, to taste

Combine sauce ingredients and marinate brisket in the sauce overnight in refrigerator, turning frequently. Use a fork to make holes in the brisket and spoon marinade over the brisket so that sauce will penetrate the meat.

Once marinated, remove meat and reserve sauce. Place the whole brisket on a hot grill to sear and brown fat.  Remove from grill and place in a foilware pan and cover tightly with foil.  Cook on slow coals for about 4 hours, until the meat is tender. For best results: meat thermometer will read 170° F. for medium rare.

Heat remaining sauce. Slice the brisket thickly across the grain and at an angle.  Pour sauce over the meat, and may finish heating meat and sauce until ready to serve. About 16-20 servings.