Texas Barbequed Beef Brisket #2

      1 ea Boneless beef brisket (6 to         1 ea Medium onion, grated
           8 pounds)                       1 1/2 c  Catsup
      2 ts Paprika                             1 tb Fresh lemon juice
      1 ts Ground black pepper, divided        1 tb Worcestershire sauce
      1 tb Butter                              1 ts Hot pepper sauce

  Trim external fat on beef brisket to 1/4 inch.  Combine paprika and 1/2 tsp
  of the black pepper; rub evenly over surface of beef brisket. Place
  brisket, fat side down, in 11 1/2 X 9" disposable foil pan. Add 1 cup
  water.  Cover pan tightly with aluminum foil. Place in center of grid over
  very low coals (use a single layer of coals with space in between each);
  cover cooker.  Cook 5 - 6 hours, turning brisket over every 1 1/2 hours;
  use baster to remove fat from pan as it accumulates. Add 1/2 cup water, if
  needed, to pan during cooking. (Add just enough briquette during cooking to
  keep coals at a very low temperature). Remove brisket from pan; place on
  grid, fat side down, directly over very low coals. Reserve pan dripping.
  Cover; continue cooking for 30 minutes to 1 hour.

  Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt
  butter in medium saucepan over medium heat. Add onion; cook until tender
  crisp.  Add reserved pan drippings, remaining 1/2 teaspoon black pepper,
  the catsup, lemon juice, Worcestershire sauce and hot pepper sauce; simmer
  15 minutes.

  Carve brisket into thin slices across the grain; serve with sauce. Garnish
  with fresh peppers and lemon and lime slices.

  Note:  For a smokier flavor, soak oak, pecan, mesquite or hickory chips in
  water 30 minutes and add to very low coals.

  Source:  National Live Stock and Meat Board. By Carey Starzinger
  cstarz@teleport.com on Sep 24, 1996