Texas Barbecue Beef Brisket

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• Categories
• Beef
• Brisket
• Main Dish
• Meat
• Pecan

Ingredients

Directions

Prepare briquets; add desired wood chips.

Trim excess fat from beef brisket.

Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket.

Place brisket, fat side down, in 11 1/2 x 9-inch disposable aluminum pan.

Add 1 cup water. Cover pan tightly with aluminum foil.

Place in center of grid over very low coals*.

Cover cooker and cook 5 hours, turning brisket over every 11/2 hours; remove excess fat from pan with baster as it accumulates.

Add additional 1/2 cup water to pan, if needed.

Periodically add just enough additional briquets to keep coals at very low temperature.

Remove brisket form pan; reserve pan drippings.

Place brisket on grid, fat side down, directly over very low coals*.

Replace grill cover and continue cooking 30 minutes.

Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings.

Melt butter in medium saucepan over medium heat.

Add onions; cook until tender-crisp, stirring occasionally.

Add reserved pan drippings, remaining 1/2 teaspoon pepper, ketchup, lemon juice, worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.

Trim excess fat from brisket; carve brisket across the grain into thin slices.