---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Texas Barbequed Beef Brisket
  Categories: Barbeque, Beef
       Yield: 1 servings
  
       1 ea Boneless beef brisket (6 to
            - 8 pounds)
       2 ts Paprika
       1 ts Ground black pepper, divided
       1 tb Butter
       1 ea Medium onion, grated
   1 1/2 c  Catsup
       1 tb Fresh lemon juice
       1 tb Worcestershire sauce
       1 ts 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.
   
   Source:  National Live Stock and Meat Board.
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