Cowboy Beef Brisket
Prep Time: 10 min.
Grilling Time: 6 hrs.
6-8 pounds boneless
1/2 teaspoon freshly ground black
1/2 cup water
2 cups prepared steak sauce
Preheat grill to low heat. Trim fat from brisket to 1/4-inch.
a small bowl, you want to combine 3/4-cup onion, paprika and black
pepper. Rub mixture evenly over
surface of brisket. Place brisket, fat side up, in large disposable pan. Add 1/2-cup water and
cover pan tightly with aluminum foil. Place in center of grid
over very low coals. (Single layer of coals with space in between each.) Close cover on grill
and cook for 5 hours, turning brisket over every 1-1/2 hours.
a baster, remove fat as it accumulates in pan.
additional 1/2-cup water to pan, as needed.
briquettes as needed to keep coals at a very low temperature. Remove foil from pan.
Remove brisket and place on grid directly over very low coals.
Remove and reserve
1-cup of the pan drippings. Mix remaining pan
drippings with 1-cup of the prepared steak sauce. Brush mixture over
Close grill cover and
continue cooking 1 hour, brushing occasionally with sauce. Meanwhile, cook 1/2-cup
finely chopped onion in the butter until tender. Stir in remaining 1-cup
steak sauce, reserved pan drippings, ketchup, brown sugar and crushed red
pepper. Simmer for 10 minutes.
Serve with the brisket.
Alan's Kitchen Tips:
If you prefer, you may cook the
brisket in the oven for 5 hours and 275° F and then finish on the grill.
Cowboy Did You Know
The arrival of
English-speaking settlers in Texas began in 1821, while California
did not see a large influx of settlers from the United States
until after the Mexican-American War. However, in slightly
different ways, both areas contributed to the evolution of the
iconic American cowboy. Particularly with the arrival of
railroads, and an increased demand for beef in the wake of the
Civil War, older traditions combined with the need to drive cattle
from the ranches where they were raised to the nearest railheads,
often hundreds of miles away.