Texas Barbequed Beef Brisket

Directions

Trim external fat on beef brisket to ¼ inch.

Combine paprika and ½ teaspoon of the black pepper; rub evenly over surface of beef brisket.

Place brisket, fat side down, in 11½ X 9 inch 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 to 6 hours, turning brisket over every 11½ hours; use baster to remove fat from pan as it accumulates.

Add ½ 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 ½ teaspoon black pepper, the ketchup, 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.