Ingredients:
2/3 cup
cider vinegar
2 teaspoons ground red pepper
2 teaspoons steak
sauce
1 1/2 pound trimmed beef brisket
2 tablespoons paprika
2
teaspoons onion powder
1 teaspoon chili powder
1 teaspoon garlic
powder
1 teaspoon granulated sugar
1/2 teaspoon ground cloves
6
hard rolls
Directions:
Combine vinegar,
pepper and steak sauce; reserve, cover and refrigerate 1/2 cup of mixture
for "mop" sauce. Add steak to remaining mixture and marinate 6-8 hours or
overnight.
In small bowl, combine paprika, onion powder, chili
powder, garlic powder, sugar and cloves; set aside. Remove steak with
tongs, shaking off excess marinade; pat brisket dry with paper towels;
place on plate. Discard any remaining marinade.
Spread spice
mixture evenly over steak, rubbing into meat. Cover with plastic wrap;
refrigerate 4 hours. Remove and let stand at room temperature 30 minutes.
Soak 2-3 handfuls hickory or mesquite wood chips in water 1 hour;
drain. Prepare grill for a low, long-burning fire. Sprinkle drained wood
chips onto coals and grill brisket until well browned on both sides, about
10 minutes. Cover grill and continue cooking 10 minutes. Turn meat and
baste with 1 tablespoon reserved "mop" sauce; cook 10 minutes more.
Remove meat and wrap in double layer of heavy foil, leaving an
opening in top of foil. Pour remaining "mop" sauce through opening; return
packet to grill, cover and continue cooking until meat is very tender, 2-2
1/2 hours, basting meat occasionally with "mop" sauce at bottom of foil
packet and replenishing wood chips and coals as needed.
Remove
packet and let stand 10 minutes; cut into thin slices or, if you prefer
"pulled" barbecue, flake meat into strands with fork. Divide evenly among
rolls and
serve.
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