Texas Barbecue Beef Brisket

1. Prepare briquets; add desired wood chips.
2. Trim excess fat from beef brisket.
3. Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket.
4. Place brisket, fat side down, in 11 1/2 x 9-inch disposable aluminum pan. Add 1 cup water.
5. Cover pan tightly with aluminum foil.
6. Place in center of grid over very low coals*.
7. Cover cooker and cook 5 hours, turning brisket over every 11/2 hours; remove excess fat from pan with baster as it accumulates.
8. Add additional 1/2 cup water to pan, if needed.
9. Periodically add just enough additional briquets to keep coals at very low temperature.
10. Remove brisket form pan; reserve pan drippings.
11. Place brisket on grid, fat side down, directly over very low coals*.
12. Replace grill cover and continue cooking 30 minutes.
13. Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings.
14. Melt butter in medium saucepan over medium heat.
15. Add onions; cook until tender-crisp, stirring occasionally.
16. Add reserved pan drippings, remaining 1/2 teaspoon pepper, catsup, lemon juice, worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.
17. Trim excess fat from brisket; carve brisket across the grain into thin slices.