Texas barbequed beef brisket
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.