Title: Glazed Barbecued Beef Brisket
Categories: Main
Yield: 10 Servings

4	lb	Beef brisket
		Water
HONEY-AND-SPICE GLAZE
2		Lemons,medium-size
1/2	c	Honey
2	tb	Mixed pickling spice,crushed
2	ts	Salt
APPLE-MUSTARD GLAZE
1	pk	Apple jelly(11oz)
1/3	c	White wine,dry
3	tb	Green onions,minced
3	tb	Mustard,prepared
1 1/2	ts	Salt
3/4	ts	Curry powder
1/2	ts	Pepper,cracked
APRICOT GLAZE
1	cn	Apricot halves,drained(17oz)
2	tb	Sugar
2	tb	Salad oil
2	tb	White vinegar
1	ts	Salt
1/4	ts	Cloves,ground

1. In 5- to 8-quart saucepot over high heat, heat brisket and enough water to cover brisket to boiling. Reduce heat to low; cover and simmer 2 to 2 1/2 hours, until meat is fork-tender. Remove meat to plate; cover and refrigerate. 2. About 1 hour before serving, prepare outdoor grill for barbecuing. Meanwhile, prepare one of the glazes. 3. Place brisket on grill over medium-low heat; cook 30 minutes or until heated through, brushing with glaze and turning occasionally. TO BAKE IN OVEN: Early in day or day ahead, precook beef brisket as above. About 1 hour before serving, preheat oven to 35'F. Meanwhile, prepare one of the glazes. Place brisket in 13x9" baking pan; bake 45 minutes or until meat is heated through, brushing occasionally with glaze. *** HONEY-AND-SPICE GLAZE *** 1. Remove peel from 2 lemons; trim off as much white membrane as possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoon juice. 2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt aboput 5 minutes. *** APPLE-MUSTARD GLAZE *** 1. In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors. *** APRICOT GLAZE *** 1. In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth. Pour into small bowl.

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