Texas barbequed beef brisket
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Texas barbequed beef brisket
  Texas    Beef    Brisket  
Last updated 6/12/2012 1:26:26 AM. Recipe ID 60838. Report a problem with this recipe.
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      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.

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Recipe ID 60838 (Apr 03, 2005)

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