Texas Barbequed Beef Brisket Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Boneless beef brisket, 6 to 8 pounds
2 tsp: Paprika,
1 tsp: Ground black pepper, divided
1 tbsp: Butter,
1 each: Medium onion, grated
1 1/2 cup: Catsup,
1 tbsp: Fresh lemon juice,
1 tbsp: Worcestershire sauce,
1 tsp: 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.
Source: National Live Stock and Meat Board.
Source from luhu.jp
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.
Source from luhu.jp