Ingredients

Rub:
1/2 cup sugar
1/2 cup pepper
1/2 cup paprika
1/4 cup chili powder
1/4 cup salt
2 tablespoons garlic powder
Whole untrimmed beef brisket, about 7 pounds

Sauce:
1/2 cup onion, chopped
4 cloves garlic, minced
2 cups catsup
1/4 cup molasses
1/4 cup Worcestershire sauce
2 teaspoons prepared horseradish
1 bay leaf
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon rosemary
About 20 pounds charcoal

Directions

Prepare covered, vented grill with preheated charcoal. Combine rub ingredients; thoroughly rub the brisket all over. Cook meat slowly over indirect heat for 3-4 hours, adjusting coals as needed. The internal temperature should be 165 degrees.

Remove meat from grill and wrap tightly in foil, return to grill and continue cooking an additional 3 hours or until tender.

For sauce, heat oil in saucepan; add onion and garlic and saute. Add remaining ingredients and simmer, uncovered until the mixture thickens, about 10 minutes.

To serve, remove meat from grill and allow to stand 10 minutes. Remove foil and slice very thin. Serve with warm barbecue sauce. Makes 12-15 servings.

Each serving contains 557 calories; 27 gm fat; 2520 mg sodium; 169 mg cholesterol.