-
1
Prepare briquets; add desired wood chips.
-
2
Trim excess fat from beef brisket.
-
3
Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket.
-
4
Place brisket, fat side down, in 11 1/2x9-inch disposable aluminum pan.
-
5
Add 1 cup water.
-
6
Cover pan tightly with aluminum foil.
-
7
Place in center of grid over very low coals.
-
8
Cover cooker and cook 5 hours, turning brisket over every 1 1/2 hours, remove excess fat from pan with baster as it accumulates.
-
9
Add additional 1/2 cup water to pan, if needed.
-
10
Periodically add just enough additional briquets to keep coals at very low temperature.
-
11
Remove brisket form pan; reserve pan drippings.
-
12
Place brisket on grid, fat side down, directly over very low coals.
-
13
Replace grill cover and continue cooking 30 minutes.
-
14
Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings.
-
15
Melt butter in medium saucepan over medium heat.
-
16
Add onions; cook until tender-crisp, stirring occasionally.
-
17
Add reserved pan drippings, remaining 1/2 teaspoon pepper, ketchup, lemon juice, worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.
-
18
Trim excess fat from brisket; carve brisket across the grain into thin slices.
