Recipe - Texas Barbecue Beef Brisket

7 pound Boneless beef brisket
Oak, pecan, mesquite, or
hickory chips, water soaked
30mins
2 teaspoon Paprika
1 teaspoon Black pepper, divided
Water
1 md Onion, grated
1 tablespoon Butter, or margarine
1 One half cup 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 One half teaspoon pepper; rub evenly over surface
of brisket. Place brisket, fat side down, in 11 One half x 9inch 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 1One half hours; remove excess fat from pan with
baster as it accumulates. Add additional One half 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 tendercrisp, stirring occasionally.
Add reserved pan drippings, remaining One half ! ! ! 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
smokecook at low to moderate temperature 4 One half to 5 hours or until tender.
A beef brisket will yield three 3ounce cooked, trimmed servings per pound.
Recipe by: National Cattlemen's Beef Association & Susan Parenti Posted to
MCRecipe Digest V1 #603 by "madams@phoenix.net" madams@phoenix.net on
May 8, 1997