| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbeque, Beef | 1 | Servings | |
INGREDIENTS
| 1 | Boneless beef brisket (6 to 8 pounds) | |
| 2 | ts | Paprika |
| 1 | ts | Ground black pepper, divided |
| 1 | tb | Butter |
| 1 | Medium onion, grated | |
| 1 1/2 | c | Catsup |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Hot pepper sauce |
INSTRUCTIONS
Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 X 9" 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 - 6 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 briquette during cooking to keep coals at a very low temperature). Remove brisket from pan; place on grid, fat side down, directly over very low coals. Reserve pan dripping. Cover; continue cooking for 30 minutes to 1 hour. 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 catsup, 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 and lime slices. Note: For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water 30 minutes and add to very low coals. Source: National Live Stock and Meat Board. Posted to bbq-digest V3 #058 Date: Tue, 24 Sep 1996 07:52:22 -0700 From: Carey Starzinger <cstarz@teleport.com>
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