|
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.
|