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. Posted to bbq-digest V3 #058 Date: Tue, 24 Sep 1996 07:52:22 -0700 From: Carey Starzinger
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|Serving Size: 1 Serving (4522g)|
|Recipe Makes: 1|
|Calories from Fat: 1970 (33%)|
|Amt Per Serving||% DV|
|Total Fat 218.9g||292 %|
|Saturated Fat 78.8g||394 %|
|Monounsaturated Fat 98.1g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 1717.9mg||529 %|
|Sodium 20486.1mg||706 %|
|Potassium 15821.5mg||416 %|
|Total Carbohydrate 431.4g||127 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 419.3g|
|Protein 595.6g||851 %|
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Calories per serving: 5996
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