Texas barbequed beef brisket

Yield: 1 Servings

Measure Ingredient
1 each Boneless beef brisket (6 to 8 pounds)
2 teaspoons Paprika
1 teaspoon Ground black pepper, divided
1 tablespoon Butter
1 each Medium onion, grated
1½ cup Catsup
1 tablespoon Fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce

Trim external fat on beef brisket to ¼ inch. Combine paprika and ½ tsp of the black pepper; rub evenly over surface of beef brisket.

Place brisket, fat side down, in 11½ X 9" disposable foil pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals (use a single layer of coals with space in between each); cover cooker. Cook 5 - 6 hours, turning brisket over every 1 ½ hours; use baster to remove fat from pan as it accumulates. Add ½ cup water, if needed, to pan during cooking.

(Add just enough briquette during cooking to keep coals at a very low temperature). Remove brisket from pan; place on grid, fat side down, directly over very low coals. Reserve pan dripping. Cover; continue cooking for 30 minutes to 1 hour.

Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onion; cook until tender crisp. Add reserved pan drippings, remaining ½ teaspoon black pepper, the catsup, lemon juice, worcestershire sauce and hot pepper sauce; simmer

15 minutes.

Carve brisket into thin slices across the grain; serve with sauce.

Garnish with fresh peppers and lemon and lime slices.

Note: For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water 30 minutes and add to very low coals.

Source: National Live Stock and Meat Board.

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