To achieve a smoky flavor, soak wood chips (oak, pecan, mesquite or hickory) in water for 30 minutes and then add to very low coals.
1 boneless beef brisket, (6 to 8 pounds)
2 teaspoons paprika
1 teaspoon ground black pepper, divided use
1 tablespoon butter
1 medium onion, finely chopped
1-1/2 cups tomato ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Trim external fat on beef brisket to 1/4-inch. Combine paprika and 1/2 teaspoon of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11-1/2 x 9-inch 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 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 briquets during cooking to keep coals at a very low temperature.) Remove brisket from pan; place on grid, fat side down, directly over low coals. Reserve pan drippings. cover; continue cooking 30 minutes.
NOTE:
A boneless beef brisket will yield three 3-ounce cooked servings per pound.
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 ketchup, 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 slices.
Makes 18 servings.