7Â Â Â pounds Â Â Â beef brisket Â Â Â boneless
2Â Â Â teaspoons Â Â Â paprika
1Â Â Â teaspoon Â Â Â black pepper
1Â Â Â medium Â Â Â onion Â Â Â grated
1Â Â Â tablespoon Â Â Â butter, unsalted
1 1/2Â Â Â cups Â Â Â ketchup
1Â Â Â tablespoon Â Â Â lemon juice Â Â Â fresh
1Â Â Â tablespoon Â Â Â worcestershire sauce
1Â Â Â teaspoon Â Â Â red hot pepper sauce (eg. Tabasco)
Prepare briquets; add desired wood chips.Â Trim excess fat from beef brisket.Â Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket.
Place brisket, fat side down, in 11 1/2x9-inch disposable aluminum pan.Â 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, ketchup, 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.