Barbecued Brisket

Trim any excess fat from 1 flat brisket. Rub both sides of brisket thoroughly with Dry Rub. Cover and refrigerate overnight.

The next day prepare a grill so that it will smoke slowly for about 6 hours or about 1 hour per pound. Start brisket on grill with the fattest side up. Cover grill. Mop with Mop Sauce frequently during grilling. Turn brisket about every hour.

Serve with warm Barbecue Sauce.

Dry Rub
2 tablespoons salt
2 tablespoons chili powder
2 tablespoons meat tenderizer
1 tablespoon pepper
1/2 tablespoon garlic powder

Mix all ingredients in small bowl.

Mop Sauce
1 (10 1/2 ounce) can beef consomme
1 can water
1/3 cup vinegar
3/4 cup Worcestershire sauce
1/3 cup vegetable oil
1 1/2 teaspoons meat tenderizer
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
1 bay leaf

Bring beef consomme and water to boil in medium-size saucepan. Turn down heat. Add remaining ingredients. Stir until thoroughly mixed. Remove from heat.

Barbecue Sauce
1 1/2 cups Worcestershire sauce
1/4 cup vinegar
1/4 cup steak sauce
1/4 cup granulated sugar
1 cup catsup

Place all ingredients in small saucepan. Bring to boil. Remove from heat.