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Published: Tuesday, 9/26/2000

Barbecued Brisket

1 9-to-10-pound beef brisket

1 cup mustard sauce

1 cup barbecue seasoning or rub

Trim brisket fat to 1/8 to 1/4 -inch; trim fat pockets flush with side of brisket. Coat fat side with some of mustard sauce; sprinkle with some of barbecue seasoning. Turn brisket. Repeat procedure with remaining sauce and seasoning.

Place brisket fat side up on grill rack in covered medium grill with a water pan. Arrange brisket with large end to the heat source. Cook at 230 to 250 degrees over indirect heat for 8 to 12 hours. Turn and mop brisket after 4 to 6 hours; rotate blade portion to heat. Turn and mop every 11/2 hours until cooked through. Brisket is done when you can insert probe into meat easily and remove without any resistance.

Yield: 30 servings

Source: Carolyn Wells in the Kansas City Barbecue Society Cookbook

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