7 lbs boneless beef brisket
Oak, pecan, mesquite, or hickory chips — water soaked 30mins 2 tsps paprika
1 tsp fresh ground black pepper — divided
Water 1 med onion — grated
1 tbsp unsalted butter
1 1/2 c catsup
1 tbsp fresh lemon juice
1 tbsp worcestershire sauce
1 tsp hot pepper sauce
Prepare briquets; add desired wood chips. Trim excess fat from beef brisket.
Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket. Place brisket, fat side down, in 11 1/2 x 9-inch disposable aluminum pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals*.
Cover cooker and cook 5 hours, turning brisket over every 1 1/2 hours; remove excess fat from pan with baster as it accumulates. Add additional 1/2 cup water to pan, if needed. Periodically add just enough additional briquets to keep coals at very low temperature. Remove brisket form pan; reserve pan drippings.
Place brisket on grid, fat side down, directly over very low coals*. Replace grill cover and continue cooking 30 minutes.
Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onions; cook until tender-crisp, stirring occasionally. Add reserved pan drippings, remaining 1/2 teaspoon pepper, catsup, lemon juice, worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.
Trim excess fat from brisket; carve brisket across the grain into thin slices.