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Texas-Style Beef Brisket
Although this recipe requires a covered grill and lots of time, it is worth the effort. |
Prep: 10 minutes
Cook: 6 hours
Servings: Serves 10
| 6-8 |
lbs. boneless beef brisket |
| 3/4 |
cup onion, finely chopped |
| 2 |
tsp. paprika |
| 1/2 |
tsp. freshly ground black pepper |
| 1/2 |
cup water |
| 2 |
cups prepared steak sauce |
| 1/2 |
cup onion, finely chopped |
| 2 |
Tbsp. butter |
| 1 |
cup catsup |
| 1 |
Tbsp. brown sugar |
| 1/4 |
tsp. crushed red pepper |
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Trim fat from brisket to 1/4-inch. |
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Combine 3/4-cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket. |
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Place brisket, fat side up, in large disposable pan. Add ½-cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.) |
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Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours. Remove fat as it accumulates in pan with a baster. Add additional 1/2-cup water, as needed to pan. Add briquets as needed to keep coals at a very low temperature. |
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Remove foil from pan. Remove brisket and place on grid directly over very low coals. |
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Remove and reserve 1-cup of the pan drippings. Mix remaining pan drippings with 1-cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce. |
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Meanwhile, cook ½-cup finely chopped onion in the butter until tender. Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket. |
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| If you prefer, you may cook the brisket in the oven for 5 hours and 275°F and then finish on the grill. |
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| Need help with this recipe? Go to:
Building A Fire,
Carving |
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