Coals should be in a single layer with space between each briquette. To check temperature, cautiously hold hand about 4 inches above coals. Very low coals will force removal of hand in 6 to 7 seconds. Water Smoker Directions: Prepare smoker according to manufacturer's directions. Place beef brisket, fat side up, in center of cooking rack. Cover smoker and smoke-cook at low to moderate temperature 4 1/2 to 5 hours or until tender. A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.
7 pounds beef brisket, boneless
Oak, pecan, mesquite, or hickory chips, water soaked 30 minutes
2 teaspoons paprika
1 teaspoon black pepper, divided water
1 medium grated onion
1 tablespoon butter
1½ cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Prepare briquettes; add desired wood chips.
- Trim excess fat from beef brisket.
- Combine paprika and ½ teaspoon pepper; rub evenly over surface of brisket.
- Place brisket, fat side down, in 11½ × 9-inch disposable aluminum pan.
- Add 1-cup water.
- Cover pan tightly with aluminum foil.
- Place in center of grid over very low coals.
- Cover cooker and cook 5 hours, turning brisket over every 1½ hours; remove excess fat from pan with baster as it accumulates.
- Add additional ½-cup water to pan, if needed.
- Periodically add just enough additional briquettes to keep coals at very low temperature.
- Remove brisket from pan; reserve pan drippings.
- Place brisket on grid, fat side down, directly over very low coals.
- Replace grill cover and continue cooking 30 minutes.
Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings.
Melt butter in medium saucepan over medium heat.
Add onions; cook until tender-crisp, stirring occasionally.
Add reserved pan drippings, remaining ½ teaspoon pepper, catsup, lemon juice, Worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.
Trim excess fat from brisket; carve brisket across the grain into thin slices.
Serve brisket with sauce.
Courtesy of Susan Parenti, National Cattlemen's Beef Association
As seen on ThomHackett.com
by Maia Harari