Texas Barbecue Beef Brisket
|Beef brisket||1 (boneless)|
|Black pepper||1 Teaspoon, freshly ground, divided|
|Onion||1 Medium, grated|
|Catsup||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon (fresh)|
|Worcestershire sauce||1 Tablespoon|
|Hot pepper sauce||1 Teaspoon|
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.
Remove brisket from pan; place on grid, fat side down, directly over very 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 catsup, lemon juice, Worcestershire sauce and hot pepper sauce; simmer 15 minutes.
Carve brisket into thin slices across grain; serve with sauce.
Garnish with fresh peppers and lemon and lime slices.