You may not know it by lookin' at me but I was born and raised in Houston, in the great state of TEXAS. I grew up on chicken fried everything, cowboys, the rodeo, bbq and Neiman Marcus.
I love brisket, cooked the correct way, and my homemade sauce. I got this recipe out of a Houston Livestock Show and Rodeo Commemorative cookbook, made some adjustments and have been grillin' and smokin' ever since.
You can freeze the sauce if you want, and if there's any leftover.
If you want it true Texas style, please don't start pullin' and shredding the meat. Just not done. OK!
Put the sauce on AFTER the meat is done. Well, you could smear a little on at the end if you want.
Paprika, Salt & red pepper, Vinegar, Oil
BBQ Sauce: I cut recipe in fourth .
2 qts. Catsup 2c catsup
2 qts. Water 2c. water
3T. chili powder 1 ½ t. chili powder
3T. salt 1 ½ t. salt
3T. sugar 1 ½ t. sugar
½ T. cumin ¼ t. cumin
¼ c. vinegar 1/16 c. vinegar (1T.)
¼ c. cooking oil 1T. cooking oil
¼ c. Worcestershire 1T. Worcestershire
Start with a grade-A prime brisket, cover with paprika, salt and red pepper. Cook for 5 ½ -6 hours on a small pit using pecan wood. While cooking baste with a mixture of half vinegar and half oil.
While the meat is cooking, mix up your 1 gallon of BBQ sauce. Combine all ingredients in a saucepan and simmer slowly for 3 hours.