As a Chef of over 30 years I have developed a deep love of barbecue and I love to cook beef brisket over charcoal on a low heat charcoal fire. I marinade my brisket in liquid Italian Dressing over night in the refrigerator and then I sprinkle it down with the below mixture before I put it on a low heat charcoal grill.
1. One Tablespoon Salt.
2. One Tablespoon Black Pepper.
3. One Teaspoon Ground Cayenne Pepper.
4. One Tablespoon Ground Dry Garlic.
5. One Tablespoon Chili Powder.
I mix all of the above together and then I rub it on the meat and place it on the slow charcoal grill and cook it for about 8 to 10 hours adding only a few pieces of charcoal as needed to keep a small fire going. I turn the brisket over about every hour and I cook it until I get a internal temperature of 140 degrees in the thickest piece of the meat. I meantime have prepared the below barbecue sauce and I brush it on the meat in the last thirty minutes of cooking time.
1. Two Cups Ketchup.
2. One Cup Apple Cider Vinegar.
3. One Cup Brown Sugar.
I cook the Barbecue Sauce over low heat on a burner until I can see it has thickened.
Now to answer your question I make this barbecue brisket at least once a month so I have barbecue at least once a month but most times a lot more often. Here in this part of North Carolina are two of the best Barbecue Restaurants in the world. Bridges Barbecue on Grover Street near the Shelby Hospital and Boss Hogg's Barbecue on Highway 150 near Mooresville N.C. Both have some of the most delicious barbecue in the world and believe me I have had barbecue all over the world.