1 cup mayonnaise
1 tablespoon ginger lemon zest
2 teaspoons prepared horseradish
2 tablespoons garlic powder
2 teaspoons chile salsa
1/4 teaspoon dried basil
In a non-metal bowl, mix mayonnaise, ginger lemon zest and horseradish with a hand blender. Mix in garlic powder; stir until well blended.
Pour garlic mixture into a large glass or metal dish and add boiling water. Cover and let cook for 15 to 20 minutes, stirring occasionally. Remove from heat.
Stir basil into marinade and spread over brisket; place tips of breadsticks on foil with a slit in the middle. Place tails on foil. Lightly coat with mayonnaise sauce. Spread meat over grill and top with chili salsa before serving.
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