Shelly's Recipe

TEXAS-STYLE BEEF BRISKET

Category: Brisket/Cornbeef

6-8 lb boneless beef brisket
3/4 cup finely chopped onion
2 tsp paprika
1/2 tsp pepper
1 cup prepared steak sauce

Special Sauce
1/2 cup finely chopped onion
2 tbsp butter
1 cups steak sauce-beef drippings mixture
1 cup ketchup
1 tbsp brown sugar
1/4 to 1/2 tsp crushed red pepper

Trim fat cover the brisket to 1/4 inch. Combine onion, paprika and pepper. Rub mixture evenly over surface of brisket. Place brisket, fat side up, in a 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.) Place cover over cooker and cook 5 hours, turning brisket over every 1 1/2 hours. (Remove fat from pan as it accumulates with baster.) Add 1/2 cup water, as needed, to pan. (Be sure to add briquettes as needed to keep coals at a very low temperature.) Remove foil form pan. Remove brisket; place on grid directly over very low coals.

Combine pan dripping with steak sauce, reserve 1 cup for Special Sauce. Brush steak sauce mixture over brisket. Replace cover and continue cooking 1 hour, brushing occasionally with sauce. Cut into thin slices; serve with Special Sauce.

Special Sauce: Saute onion in butter until tender. Stir in reserved steak sauce mixture and remaining ingredients. Simmer 10 minutes. Serve with brisket.