TEXAS BRISKET

COOK's

Marinade
1/4 cup The Best BBQ Sauce (see index)
1/2 cup firmly packed parsley leaves
4 medium garlic cloves
6 medium scallions
2 Serrano or jalapeno chills
3 small limes
1 cup Worcestershire sauce
1 cup red wine
1 2/3 cups beef stock or canned beef broth
1/4 cup liquid smoke
1/4 cup brown sugar
Salt and ground black pepper
1 beef brisket (about 5 pounds)
1 tablespoon vegetable oil

Preparation:  For the marinade:  Mince the parsley.  Peel and mince the garlic.  Thinly slice the scallions.  Stem, seed, and halve the chilies.  Put the parsley, garlic, scallions, and chilies in a medium bowl.  Squeeze in 1/2 cup lime juice.  Stir in barbecue sauce, Worcestershire sauce, red wine, beef stock, liquid smoke, brown sugar, 1 tablespoon salt, and 1 tablespoon pepper.

Put the brisket, fat side up, in a 13- by 9-inch non-reactive baking disk with the marinade.  Cover and refrigerate at least 1 day (or up to 3 days).

Cooking:  Heat a barbecue (optional).  Adjust oven rack to middle position and heat oven to 200o F.  Transfer the marinated brisket to a work surface and reserve 1/2 cup of the marinade for baking; discard remainder.  Pat brisket dry with paper towels and rub it with oil.  Sear brisket on the barbecue for 7 to 8 minutes per side.  Or, heat a large skillet and sear brisket by sautéing over medium-high heat until well browned, about 7 to 8 minutes per side.

Transfer seared brisket to a 24- by 18- inch sheet of heavy-duty aluminum foil.  Pour reserved marinade over the meat and wrap securely in foil.  Return the brisket to the baking dish and bake until tender, about 12 hours.

Serving.  Transfer brisket to a cutting board and slice it thinly across the grain.  Serve immediate with BBQ sauce.