Texas Barbequed Beef Brisket
Yield
8 servingsPrep
30 minCook
435 minReady
465 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef brisket
boneless, 6 to 8 pounds |
*
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
black pepper
ground, divided |
|
| 1 | tablespoon |
butter
|
|
| 1 | each |
onions
medium, grated |
|
| 1 ½ | cups |
ketchup
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef brisket
boneless, 6 to 8 pounds |
*
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
black pepper
ground, divided |
|
| 15 | ml |
butter
|
|
| 1 | each |
onions
medium, grated |
|
| 355 | ml |
ketchup
|
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
red hot pepper sauce
|
|
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.
