TEXAS BARBEQUED BEEF BRISKET

      Title: TEXAS BARBEQUED BEEF BRISKET
  Categories: Barbeque, Beef
       Yield: 1 Servings
  
       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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