Teriyaki Beef Brisket Marinade
This sweet-and-sour marinade was contributed by Charlene
Hahn, a well-known barbecue competitor in the Lone Star State. Use
it to marinade a 6- to 8-pound brisket overnight.
1 cup pineapple juice
In a saucepan, combine pineapple juice, soy sauce,
brown sugar, ginger, garlic and liquor. Stir well and bring to a
boil. In a bowl, blend cornstarch and water, and then stir into
boiling sauce. Simmer for 2 minutes, then remove from heat. Let
mixture cool to room temperature before using on meat.
Makes about 3 cups
This recipe first appeared in our Texas Barbecue book.
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