Old Timers Classic BBQ Beef Brisket

Old Timers Classic BBQ Beef Brisket

Old Timers Classic BBQ Beef Brisket

Ingredients

7 lb Boneless beef brisket

Oak, pecan, mesquite, or

2 ts Paprika

1 ts Black pepper, divided

Water

1 md Onion, grated

1 tb Butter, or margarine

1 1/2 c Catsup

1 tb Fresh lemon juice

1 tb Worcestershire sauce

1 ts Hot pepper sauce

Preparation

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 11/2 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. 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.

Trim excess fat from brisket; carve brisket across the grain into thin slices. Serving Ideas : Serve brisket with sauce. NOTES : 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 smoker according to manufacturers 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. A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.

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