7 lbs boneless beef brisket

Oak, pecan, mesquite, or hickory chips -- water soaked 30mins 2 tsps paprika

1 tsp fresh ground black pepper -- divided

Water 1 med onion -- grated

1 tbsp unsalted butter

1 1/2 c catsup

1 tbsp fresh lemon juice

1 tbsp worcestershire sauce

1 tsp hot pepper sauce

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.