1 each boneless beef brisket (6 to 8 poun, ds)
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
A Recipe for
Texas Barbequed Beef Brisket
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This Recipe for Texas Barbequed Beef Brisket is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Texas Barbequed Beef Brisket from the recipe cookbook of Recipes-to-go (Beef)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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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 rump 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.
Serves: 1
Texas Barbequed Beef Brisket Recipe brought to you by Recipes To-Go