Texas-Style Beef Brisket (1 comment) Brisket
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- 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 ketchup
- 1 Tbsp. brown sugar
- 1/4 tsp. crushed red pepper
Trim fat from brisket to 1/4-inch.
Combine 3/4-cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket.
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.)
Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours. With a baster, remove fat as it accumulates in pan. Add additional 1/2-cup water to pan, as needed. Add briquets 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 the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
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.
Tips from Our Cook
If you prefer, you may cook the brisket in the oven for 5 hours and 275°F and then finish on the grill.
Nutrition Info per serving: (1 serving, 4 oz.) 203 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 7 mg cholesterol; 526 mg sodium; 7 g carbohydrate; 0.2 g fiber; 28 g protein; 4.2 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 2.5 mg iron; 32.7 mcg selenium; 7 mg zinc.