Side Pannel
Texas Barbequed Beef Brisket
Texas Barbequed Beef Brisket
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Barbeque
Ingredients List
- 1 Boneless beef brisket (6 to
- - 8 pounds)
- 2 ts Paprika
- 1 ts Ground black pepper, divided
- 1 tb Butter
- 1 Medium onion, grated
- 1 1/2 c Catsup
- 1 tb Fresh lemon juice
- 1 tb Worcestershire sauce
- 1 ts Hot pepper sauce
Directions
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.
Posted to bbq-digest V3 #058
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.
Posted to bbq-digest V3 #058
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