TEXAS BARBECUE BEEF BRISKET
7 pounds boneless beef brisket*
Oak, pecan, mesquite, or hickory chips (water soaked 30 minutes)
2 teaspoons paprika
1 teaspoon black pepper, divided use
Water
FOR THE SAUCE:
1 tablespoon butter or margarine
1 medium onion, grated
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Prepare briquets; add desired wood chips.**
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.
TO MAKE THE SAUCE:
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.
TO SERVE:
Trim excess fat from brisket; carve brisket across the grain into thin slices. Serve brisket with sauce.
*A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.
**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 water 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.
Servings: 21
Source: National Cattlemen's Beef Association and Susan Parenti
7 pounds boneless beef brisket*
Oak, pecan, mesquite, or hickory chips (water soaked 30 minutes)
2 teaspoons paprika
1 teaspoon black pepper, divided use
Water
FOR THE SAUCE:
1 tablespoon butter or margarine
1 medium onion, grated
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Prepare briquets; add desired wood chips.**
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.
TO MAKE THE SAUCE:
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.
TO SERVE:
Trim excess fat from brisket; carve brisket across the grain into thin slices. Serve brisket with sauce.
*A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.
**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 water 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.
Servings: 21
Source: National Cattlemen's Beef Association and Susan Parenti
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!