Ingredients
3/4
cup barbecue sauce
1/4
cup purchased teriyaki baste and glaze
1/4
cup cider vinegar
2
tablespoons honey
1
(3-lb.) fresh boneless beef brisket (not corned-style), trimmed
Preparation
In resealable food storage plastic bag, combine all ingredients except brisket; mix well. Add brisket; seal bag and turn to coat. Refrigerate at least 24 hours to marinate.
Heat grill. Remove beef from marinade; reserve marinade. Place beef on 20x18-inch sheet of heavy-duty foil. Wrap tightly with double-fold seals, allowing room for heat expansion.
When ready to grill, place packet on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 2 to 2 1/2 hours or until beef is tender.
To serve, bring reserved marinade to a boil. Open packet carefully to allow steam to escape. Cut beef into thin slices; serve with hot marinade.
