Note: It doesn't say so but I see no reason why you couldn't put this on the grill, as long as you use indirect heat / low temperature and cook it slowly.


  • 3 Tblsp. vegetable oil
  • 10 large cloves garlic finely chopped
  • 1 Cup finely chopped onion
  • 1/3 Cup red-wine or cider vinegar
  • 1 1/2 Tblsp. fresh lemon juice
  • 1 1/2 Tblsp. hot-pepper sauce
  • 2 Tblsp. ketchup
  • 2 Tblsp dry mustard
  • 1 1/2 tsp. cayenne pepper
  • 1 beef brisket (6 lbs)


Heat oil in medium-size saucepan over medium heat. Add garlic & onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup , mustard, & cayenne. Simmer covered, 15 minutes. Remove from heat & let stand 20 minutes or till cooled.

Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover, refrigerate overnight.

To bake: Heat oven to 350. Bake meat covered 2 hours. Reduce heat to 250 degrees and cook 6 hours or until fork tender. Slice meat against the grain, serve with your favokrite barbeque sauce for dipping.

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Submitted 6/13/05.
Source: Family Circle Magazine June 1997
Submitted By: Jan
Texas Marinated Beef Brisket