Texas Barbecue Beef Brisket Recipe

Prep Time: 15 minutes

Cook Time: 6 hours,

Ingredients:

• 7 pounds boneless beef brisket
• Oak, pecan, mesquite, or hickory chips, soaked in water (see notes)
• 2 teaspoons paprika
• 1 teaspoon black pepper, divided
• Water
• 1 medium onion, grated
• 1 Tablespoon butter or margarine
• 1-1/2 cups catsup
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce

Preparation:

Prepare briquets. Add desired wood chips (see notes below).

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 1-1/2 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. 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.

Yield: three 3-ounce cooked, trimmed servings per pound.

Recipe Source: National Cattlemen's Beef Association
Reprinted with permission.