Texas Beef Barbecue

Yields:	12 servings
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	Preparation	30 minutes
	Cooking	5 hours
	Ready In	5 hours

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Ingredients

3 1/2	pounds	beef brisket	in 1 piece
1	cup	ketchup
1/2	cup	cider vinegar
1/4	cup	worcestershire sauce
1/4	cup	butter
3	Ribs	celery	finely chopped
1	medium	onion	finely chopped
2	cloves	garlic	minced
1	medium	green chile sauce	seeded and minced
2	teaspoons	chili powder
1	teaspoon	paprika
1/2	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground

Directions

When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals.

Place the brisket, fat side up, over the drip pan.

Cover the grill and adjust the dampers to maintain slow steady heat.

While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes.

After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly.

Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly.

Cook 4 to 5 hours total until the meat almost falls apart.

Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals.

Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes.

Remove the cover and brush the meat with the sauce.

Place the meat on a platter and slice.

It will crumble.

Serve the meat and the remaining sauce on split and buttered sandwich buns.

Any leftover sandwiches can be frozen and reheated in a Microwave or conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.