Mary & Martha's Kitchen Recipe

Category	Barbeque
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Texas Barbequed Beef Brisket Recipe 1 ea Boneless beef brisket (6 to - 8 pounds) 2 ts Paprika 1 ts Ground black pepper, divided 1 tb Butter 1 ea Medium onion, grated 1 1/2 c Catsup 1 tb Fresh lemon juice 1 tb Worcestershire sauce 1 ts 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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<h1>Texas Barbequed Beef Brisket</h1> <h2>Recipe</h2><p> <P>1 ea Boneless beef brisket (6 to <P>- 8 pounds) 2 ts Paprika <P>1 ts Ground black pepper, divided <P>1 tb Butter <P>1 ea Medium onion, grated <P>1 1/2 c Catsup <P>1 tb Fresh lemon juice <P>1 tb Worcestershire sauce <P>1 ts Hot pepper sauce <P>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 <P>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. <P>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. ----- <div><a href='http://www.maryandmarthaskitchen.com/Texas_Barbequed_Beef_Brisket/11870/' title='Texas Barbequed Beef Brisket Recipe'>Texas Barbequed Beef Brisket Recipe</a></div>

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