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Texas Barbequed Beef Brisket
Ingredients:
1 each boneless beef brisket -- (6 to 8 pounds)
2 teaspoons paprika
1 teaspoon ground black pepper -- divided
1 tablespoon butter
1 each medium onion -- grated
1-1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon 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 the BBQ List by Carey Starzinger on Sep 24, 1996. |
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