Texas Barbequed Beef Brisket - 2 Recipe - Cooking Index
Texas Barbequed Beef Brisket - 2 Recipe - Cooking Index
| 6 lbs | 2724g / 96oz | Boneless beef brisket - to 8 lbs |
| 1 lb | 454g / 16oz | Onion - grated (medium) |
| 1 1/2 cups | 355ml | Catsup |
| 2 teaspoons | 10ml | Paprika |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Ground black pepper - divided |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1 tablespoon | 15ml | Butter |
| 1 teaspoon | 5ml | Hot pepper sauce |
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
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