INGREDIENTS

INSTRUCTIONS

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.
Recipe by: National Cattlemen's Beef Association & Susan Parenti Posted to
MC-Recipe Digest V1 #603 by "madams@phoenix.net" <madams@phoenix.net> on
May 8, 1997

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