Instructions: 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.

Serves: 24

Serving Ideas: Serve brisket with sauce.

NOTES: Coals should be in a single layer with space between each briquet.

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 manufacturers 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.

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