Texas-Style Beef Brisket
Although this recipe requires a covered grill, and a whole lot of time, it is worth the effort.
1 (6 to 8 pounds) boneless beef brisket
3/4 cup onion, finely chopped
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 cup water
2 cups prepared steak sauce
1/2 cup onion, finely chopped
2 tablespoons butter
1 cup catsup
1 tablespoon packed brown sugar
1/4 teaspoon crushed red pepper
- Trim fat from brisket to 1/4-inch.
- Combine 3/4 cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket.
- Place brisket, fat side up, in large disposable pan. Add 1/2 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.)
- Close cover on grill and cook 5 hours, turning brisket over every 1 1/2 hours. With a baster, remove fat as it accumulates in pan. Add additional 1/2 cup water to pan, as needed. Add briquets as needed to keep coals at a very low temperature.
- Remove foil from pan. Remove brisket and place on grid directly over very low coals.
- Remove and reserve 1 cup of the pan drippings. Mix remaining pan drippings with 1 cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
- Meanwhile, cook 1/2 cup finely chopped onion in the butter until tender. Stir in remaining 1 cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.
Makes 12 to 16 servings.
Tip: If you prefer, you may cook the brisket in the oven for 5 hours at 275°F (135°C) and then finish on the grill.
Recipe and photograph courtesy of The Beef Checkoff.