🫙 From the Spice Rack
Texas Barbecue Beef Brisket
7 pounds boneless beef brisket Oak, pecan, mesquite, or hickory chips -- water soaked 30mins 2 teaspoons paprika 1 teaspoon black pepper -- divided Water 1 medium onion -- grated
maineasy
Ingredients7 items
Ingredients
- 7poundboneless beef brisket
- 1teaspoonblack pepper -- divided
- 1tablespoonbutter -- or margarine
- 11/2 cups catsup
- 1tablespoonfresh lemon juice
- 1tablespoonworcestershire sauce
- 1teaspoonhot pepper sauce
Directions
- 1
7 pounds boneless beef brisket Oak, pecan, mesquite, or hickory chips -- water soaked 30mins 2 teaspoons paprika 1 teaspoon black pepper
- 2
add desired wood chips
- 3
Trim excess fat from beef brisket
- 4
Combine paprika and 1/2 teaspoon pepper
- 5
rub evenly over surface of brisket
- 6
Place brisket, fat side down, in 11 1/2 x 9-inch disposable aluminum pan
- 7
Add 1 cup water
- 8
Cover pan tightly with aluminum foil