Texas Barbecue Beef Brisket
To achieve a smoky flavor, soak wood chips (oak, pecan, mesquite or hickory) in water for 30 minutes and then add to very low coals.
1 (6 to 8-pounds) boneless beef brisket
2 teaspoons paprika
1 teaspoon ground black pepper - divided use
1 tablespoon butter
1 medium onion, finely chopped
1 1/2 cups tomato ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
- Trim external fat on beef brisket to 1/4-inch. Combine paprika and 1/2 teaspoon of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 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 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 briquets during cooking to keep coals at a very low temperature.) Remove brisket from pan; place on grid, fat side down, directly over low coals. Reserve pan drippings. cover; continue cooking 30 minutes.
- 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 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 slices.
Makes 12 to 16 servings.
Recipe courtesy of Beef Industry Council.