Texas Barbequed Beef Brisket

1. Trim external fat on beef brisket to 1/4 inch.
2. Combine paprika and 1/2 tsp of the black pepper; rub evenly over surface of beef brisket.
3. Place brisket, fat side down, in 11 1/2 X 9 disposable foil pan. Add 1 cup water.
4. Cover pan tightly with aluminum foil.
5. Place in center of grid over very low coals (use a single layer of coals with space in between each); cover cooker.
6. Cook 5 - 6 hours, turning brisket over every 1 1/2 hours; use baster to remove fat from pan as it accumulates.
7. Add 1/2 cup water, if needed, to pan during cooking.
8. (Add just enough briquette during cooking to keep coals at a very low temperature).
9. Remove brisket from pan; place on grid, fat side down, directly over very low coals.
10. Reserve pan dripping.
11. Cover; continue cooking for 30 minutes to 1 hour.
12. Meanwhile, skim fat from pan drippings; reserve 1 cup drippings.
13. Melt butter in medium saucepan over medium heat.
14. Add onion; cook until tender crisp.
15. Add reserved pan drippings, remaining 1/2 teaspoon black pepper, the catsup, lemon juice, worcestershire sauce and hot pepper sauce; simmer 15 minutes.
16. Carve brisket into thin slices across the grain; serve with sauce.
17. Garnishi with fresh peppers and lemon and lime slices.
18. Note: For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water 30 minutes and add to very low coals.
19. Source: National Live stock and Meati Board.
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