Texas barbecue beef brisket

21 Servings

Ingredients

Quantity Ingredient
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
1½ cup Catsup
1 tablespoon Fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce

Directions

Prepare briquets; add desired wood chips. Trim excess fat from beef brisket. Combine paprika and ½ teaspoon pepper; rub evenly over surface of brisket. Place brisket, fat side down, in 11½ 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 ½ 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 ½ ! ! ! 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.

Serving Ideas : Serve brisket with sauce.

NOTES : Coals should be in a single layer with space between each briquet.

To check temperature, cautiously hold hand about 4 inches above coals. Very low coals will force removal of hand in 6 to 7 seconds. Water Smoker Directions: Prepare smoker according to manufacturer's directions. Place beef brisket, fat side up, in center of cooking rack. Cover smoker and smoke-cook at low to moderate temperature 4 ½ to 5 hours or until tender.

A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.

Recipe by: National Cattlemen's Beef Association & Susan Parenti Posted to MC-Recipe Digest V1 #603 by "madams@..." <madams@...> on May 8, 1997

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