Texas Bbq Beef Brisket

6 hours Prep: 10 minutes Cook: 6 hours

774 calories per serving view nutrition facts

15 servings suggest servings

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Ingredients

7	pounds	beef brisket	boneless
2	teaspoons	paprika
1	teaspoon	black pepper
1	medium	onion	grated
1	tablespoon	butter, unsalted
1 1/2	cups	ketchup
1	tablespoon	lemon juice	fresh
1	tablespoon	worcestershire sauce
1	teaspoon	red hot pepper sauce (eg. Tabasco)

Directions

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 1/2x9-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 1 1/2 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, ketchup, 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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Nutrition Facts

Serving Size 247g

Amount per Serving

Calories 774 68% of calories from fat

	% Daily Value*
Total Fat 58.0g	90%
Saturated Fat 23.0g	115%
Trans Fat 0.0g
Cholesterol 197mg	66%
Sodium 426mg	18%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	1%
Sugars 6.0g
Protein 52.0g	105%

Vitamin A	8%		Vitamin C	8%
Calcium	3%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Very authentic and tasty Indian dish. Excellent diretions. On my ceramic cooktop the onions would burn at med-high heat, I'd use med-low. You just want to slowly sweat the onions down without really browning them. Great comments from the other reviewer right on the mark.

Reviewed by sean