Instructions: Combine first 4 ingredients in a shallow dish or large zip-top plastic bag. Combine seasoning salt, pepper, and paprika; rub into brisket, and place in marinade. Cover or seal; chill 8 hours, turning occasionally.

Prepare fire by placing 2 pieces of oak or 10 hickory chunks at front and back of grill, and piling charcoal in the middle. Let fire burn until coals are white.

Remove brisket from marinade; discard marinade. Rake coals to 1 end of grill; place brisket at opposite end. Grill, without grill lid, over indirect heat 2 to 2 1/2 hours.

Brush both sides of brisket with 1 cup Texas Barbecue Sauce, and cook 1 hour or until tender, basting with sauce. Serve with remaining 2 cups sauce. Garnish, if desired.

For Texas Barbecue Sauce: Bring all ingredients to a boil in a large saucepan, stirring occasionally. Remove and discard bay leaf. (Makes 3 cups)

This recipe yields 6 to 8 servings.

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