Shelly's Recipe

TEXAS STYLE BEEF BRISKET

Category: Brisket/Cornbeef

6-8 lbs boneless beef brisket
3/4 cup onion, finely chopped
2 tsp paprika
1/2 tsp pepper
1/2 cup water
2 cups prepared steak sauce
1/2 cup onion, finely chopped
2 tbsp butter
1 cup ketchup
1 tbsp brown sugar
1/4 tsp crushed red pepper

Trim fat from brisket to 1/4 inch. Combine onion, paprika and pepper. Rub mixture evenly over surface of brisket.

Place brisket, fat side-up, in large disposable pan. Add 1/2 cup water. Cover pan tightly with foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.)

Close cover on grill and cook 5 hours, turning about 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 briquettes as needed to keep coals at a very low temperature. Remove foil from pan. Remove brisket and place on grid directly over very low coals.

Remove and reserve 1 cup of the pan drippings. Mix remaining pan drippings with 1 cup of prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.

Meanwhile, cook 1/2 cup finely chopped onion in the butter until tender. Stir in remaining 1 cup steak sauce, reserved pan drippings, ketchup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket. Serves 10