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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
1 cup soy sauce
1/2 cup firmly packed dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon gin or rum
2 teaspoons cornstarch
1/2 cup cold water

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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