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Category: Barbecue
Texas Barbecue Beef Brisket
7 lb Boneless beef brisket

Oak, pecan, mesquite, or hickory chips, water soaked 30mins

2 tsp Paprika

1 tsp Black Pepper, divided


1 medium Onion, grated

1 tbsp Butter, or margarine

1 1/2 cup Catsup

1 tbsp Fresh lemon juice

1 tbsp Worcestershire sauce

1 tsp Hot pepper sauce

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, catsup, 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.

Serving Ideas : Serve brisket with sauce.

NOTES : Coals should be in a single layer with space between each briquet. To check temperature, cautiously hold hand about 4 inches above coals. Very low coals will force removal of hand in 6 to 7 seconds. Water Smoker Directions: Prepare smoker according to manufacturer's directions. Place beef brisket, fat side up, in center of cooking rack. Cover smoker and smoke-cook at low to moderate temperature 4 1/2 to 5 hours or until tender. A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.

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