Texas Barbequed Beef Brisket

---------- Recipe via Meal-Master (tm) v8.02

Title: Texas Barbequed Beef Brisket
Categories: Barbeque, Beef
Yield: 1 servings

1 ea Boneless beef brisket (6 to
- 8 pounds)
2 ts Paprika
1 ts Ground black pepper, divided
1 tb Butter
1 ea Medium onion, grated
1 1/2 c Catsup
1 tb Fresh lemon juice
1 tb Worcestershire sauce
1 ts Hot pepper sauce

Trim external fat on beef brisket to 1/4 inch. Combine paprika
and 1/2 tsp of the black pepper; rub evenly over surface of
beef brisket. Place brisket, fat side down, in 11 1/2 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
1/2 hours; use baster to remove fat from pan as it
accumulates. Add 1/2 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 1/2 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.
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