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Texas Barbecue Beef Brisket

Recipe name:
Texas Barbecue Beef Brisket

Recipe category:
Beef

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Recipe detials:

7 pounds boneless beef brisket Oak, pecan, mesquite, or hickory chips -- water soaked 30mins 2 teaspoons paprika 1 teaspoon black pepper -- divided Water 1 medium onion -- grated 1 tablespoon butter -- or margarine 1 1/2 cups catsup 1 tablespoon fresh lemon juice 1 tablespoon worcestershire sauce 1 teaspoon hot pepper sauce Prepare briquets; add desired wood chips. Trim excess fat from beef brisket. Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket. Place brisket, fat side down, in 11 1/2 x 9-inch disposable aluminum pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals*. Cover cooker and cook 5 hours, turning brisket over every 11/2 hours; remove excess fat from pan with baster as it accumulates. Add additional 1/2 cup water to pan, if needed. Periodically add just enough additional briquets to keep coals at very low temperature. Remove brisket form pan; reserve pan drippings. Place brisket on grid, fat side down, directly over very low coals*. Replace grill cover and continue cooking 30 minutes. Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onions; cook until tender-crisp, stirring occasionally. Add reserved pan drippings, remaining 1/2 teaspoon pepper, catsup, lemon juice, worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally. Trim excess fat from brisket; carve brisket across the grain into thin slices.

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Texas Barbecue Beef Brisket

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