subject: Old Timers Classic BBQ Beef Brisket [print this page] 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.
