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Texas Barbecue Beef Brisket

Barbecue.Master's picture
Ingredients
  Beef brisket 1 (boneless)
  Paprika 2 Teaspoon
  Black pepper 1 Teaspoon, freshly ground, divided
  Butter/Margarine 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Interest: 
Healthy

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