BBQ |
Texas Barbequed Beef Brisket |
1 each boneless beef brisket (6 to 8 poun; ds) 2 teaspoon paprika 1 teaspoon ground black pepper, divided 1 tablespoon butter 1 each medium onion, grated 1 1/2 cup catsup 1 tablespoon fresh lemon juice 1 tablespoon worcestershire sauce 1 teaspoon hot pepper sauce |
Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 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 1/2 hours; use baster to remove fat from pan as it accumulates. Add 1/2 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. |