Texas (Yee-Haw) Brisket

4 -10 pounds beef brisket
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced
1 cup apple cider vinegar
1 ½ Tbsp bacon fat
1 cup strong, black coffee
salt and pepper
½ cup water

With a long, thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread one sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.

While meat is marinating, prepare the grill for cooking the brisket. Clean out the fire box, the area of the grill where the wood, charcoal, etc. is placed. Also be sure to clean the grate with a wire brush with a mixture of mild soap and water. When the grill is cleaned, place fresh, dried pecan, mesquite, or oak wood into the fire box. Place dry kindling or lighter fluid on the wood and light with a match. Adjust the smoke stack cap to allow smoke and heat to flow at a semi-rapid speed. Open/close the vents to keep heat in and the fire going. When all this is done, and the grill has the proper flow of smoke and heat and the fire is at a constant burn, the grill is ready for the brisket.

Heat the bacon fat in a deep, heavy iron skillet on the stove over medium heat. Remove brisket from marinade and discard onion and vinegar. Place brisket in the skillet with the bacon fat and baste the brisket with the bacon fat. Remove the brisket and place on a plate. Line a platter with enough tin foil to tightly wrap the brisket. In the fat remaining in the skillet, sauté the remaining sliced onions until deeply browned. Pour ½ cup coffee into the skillet. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet on the foil lined platter. Place the brisket on the onions. Season meat with salt and pepper to taste. Pull the foil up to make a bowl around the brisket and pour in the remaining coffee and add ½ cup of water.

Tightly cover the meat and place the brisket on the prepared grill. Grill for 4-8 hours, checking the meat through out the grilling process. When meat is very tender, remove from grill and slice brisket thinly against the grain. Serve brisket at once or refrigerate for later use.