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Recipe of the Day - October 07, 2008

Texas Barbequed Beef Brisket
Recipe Courtesy of: At Home Gourmet
Web Site: http://www.athomegourmet.com

Recipe Summary
Prep Time: 20 Minutes
Cook Time: 75 Minutes
Yield: 6 Servings

1 boneless beef brisket -- (6 to 8 pounds) 
2 teaspoons paprika 
1 teaspoon ground black pepper -- divided 
1 tablespoon butter 
1 medium onion -- grated 
1 1/2 cups catsup 
1 tablespoon fresh lemon juice 
1 tablespoon Worcestershire sauce 
1 teaspoon 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.

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