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4 to 5 lb. beef brisket
1 tsp. salt
1 tsp. onion powder
1 tsp. celery salt
1/2 tsp. garlic powder
1/2 to 3/4 c. Worcestershire
1/2 tsp. pepper
1 bay leaf, crumbled
3 to 4 cans beer
1 c. barbecue sauce

Sprinkle brisket with powdered spices. Marinate over-
night in Worcestershire sauce and 1 can beer. Crumble bay leaf
and add to marinade.
To Cook: Remove meat from marinade. Combine marinade
with 1 cup barbecue sauce. Sear brisket for 5 to 10 minutes
over hot coals. Transfer to a baking dish suitable for barbe-
cue grill. Cover with half of sauce mixture. Cook for 4 to 4
1/2 hours, uncovered over mesquite and coals. Keep moist with
2 to 3 cans of beer and the remaining sauce. Turn every 20 to
30 minutes. When meat is so tender that it almost falls apart,
remove from grill. Allow meat to rest for 30 minutes before
slicing. Slice in 1/4 to 1/2-inch slices. Serve with remain-
ing sauce.

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