Recipe - Texas Barbequed Beef Brisket

1 Boneless beef brisket (6 to
8 pounds)
2 teaspoon Paprika
1 teaspoon Ground black pepper, divided
1 tablespoon Butter
1 Medium onion, grated
1 One half cup Catsup
1 tablespoon Fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce

Trim external fat on beef brisket to One fourth inch. Combine paprika and One half tsp
of the black pepper; rub evenly over surface of beef brisket. Place
brisket, fat side down, in 11 One half 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 One half hours;
use baster to remove fat from pan as it accumulates. Add One half 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 One half 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.

Posted to bbqdigest V3 #058

Date: Tue, 24 Sep 1996 07:52:22 0700

From: Carey Starzinger cstarz@teleport.com