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TEXAS GRILLED BRISKET

1 Beef Brisket 4 to 6 lbs.

Rub

2 tbsp. Celery Salt
2 tbsp. Ground Coriander
2 tbsp. Garlic Powder
2 tbsp. Onion Powder
1 tbsp. Cayenne
1 tbsp. Black Pepper
1 tbsp. Kosher Salt
2 tbsp. Brown Sugar

Basting Sauce

2 tbsp. Butter
1 small to medium Yellow Onion, finely chopped
6 Cloves of Garlic, minced
12 oz. Merlot
2 tbsp. Honey
1/3 cup Vinegar
1 tbsp. Worcestershire Sauce
1 tsp. Chili Powder
Salt & Pepper

1. Combine all the “rub” dry ingredients until well blended. Rub all over brisket.
2. For the Basting Sauce, in a large saucepan over medium heat, melt the butter and sauté the onion and garlic until soft about 3 to 4 minutes.
3. Add the wine, Honey, Worcestershire Sauce, Chili Powder, Vinegar and salt and pepper. Simmer for 5 to 10 minutes.
4. Prepare the grill until the goals or gas grill is at medium heat.
5. Grill the brisket for 3 hours basting every 20 minutes with basting sauce.
6. Wrap the brisket in foil with 1 last basting and finish in a preheated 375° oven for 1 ½ to 2 hours more until done.
7. When done, trim excess fat and slice brisket against the grain.