Coals should be in a single layer with space between each briquette. To check temperature, cautiously hold hand about 4 inches above coals. Very low coals will force removal of hand in 6 to 7 seconds. Water Smoker Directions: Prepare smoker according to manufacturer's directions.  Place beef brisket, fat side up, in center of cooking rack.  Cover smoker and smoke-cook at low to moderate temperature 4 1/2 to 5 hours or until tender.  A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.

 Serves 21

Ingredients:

7 pounds beef brisket, boneless
Oak, pecan, mesquite, or hickory chips, water soaked 30 minutes
2 teaspoons paprika
1 teaspoon black pepper, divided water
1 medium grated onion
1 tablespoon butter
1½ cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce

Instructions: 

Prepare briquettes; add desired wood chips. 

1. Trim excess fat from beef brisket.
2. Combine paprika and ½ teaspoon pepper; rub evenly over surface of brisket.
3. Place brisket, fat side down, in 11½ × 9-inch disposable aluminum pan.
4. Add 1-cup water.
5. Cover pan tightly with aluminum foil.
6. Place in center of grid over very low coals. 
7. Cover cooker and cook 5 hours, turning brisket over every 1½ hours; remove excess fat from pan with baster as it accumulates. 
8. Add additional ½-cup water to pan, if needed. 
9. Periodically add just enough additional briquettes to keep coals at very low temperature. 
10. Remove brisket from pan; reserve pan drippings. 
11. Place brisket on grid, fat side down, directly over very low coals.
12. 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. 

1. Add onions; cook until tender-crisp, stirring occasionally. 

2. Add reserved pan drippings, remaining ½ teaspoon pepper, catsup, lemon juice, Worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally. 

3. Trim excess fat from brisket; carve brisket across the grain into thin slices.
   

4. Serve brisket with sauce.

 
Courtesy of Susan Parenti, National Cattlemen's Beef Association

As seen on ThomHackett.com