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Trim fat from brisket to 1/4-inch. |
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Combine 3/4-cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket. |
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Place brisket, fat side up, in large disposable pan. Add ½-cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.) |
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Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours. Remove fat as it accumulates in pan with a baster. Add additional 1/2-cup water, as needed to pan. Add briquets as needed to keep coals at a very low temperature. |
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Remove foil from pan. Remove brisket and place on grid directly over very low coals. |
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Remove and reserve 1-cup of the pan drippings. Mix remaining pan drippings with 1-cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce. |
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Meanwhile, cook ½-cup finely chopped onion in the butter until tender. Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.
Recipe from the Texas Beef Council |
