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