Texas is quite popular for tender sand low-smoked brisket. Water smoker guidelines are also added.
Trim as much as excess fat as you can from beef brisket. Mix paprika and 1/2 teaspoon pepper. Scrub evenly over the surface of brisket. Place brisket, fat side down, in a disposable aluminum pan and add a cup of water. Close pan tightly with aluminum foil.
Place it in middle of grid at very low coals. Close cooker lid and cook for 5 hours, turning brisket at every 1-1/2 hours; discard excess fat from pan with bester as it piles up. Add 1/2 cup water to pan, if required. Periodically add just sufficient extra briquettes to keep coals at very low heat. Remove brisket from pan; reserve pan drippings. Put brisket on grid, fat side down, directly over very low coals. Change grill cover and cook for almost 30 minutes. Meanwhile remove fat from pan drippings; reserve 1 cup drippings.
Melt butter in average saucepan over medium temperature. Put onions; cook until tender-crisp while stirring occasionally. Mix reserved pan drippings, pepper, lemon juice, catsup, Worcestershire Sauce and pepper sauce. Simmer it all almost 15 minutes, stirring in between. Discard extra fat from brisket; arch brisket across the grain into fine slices. Serve brisket with sauce.
A single layer coals should be placed leaving space between each briquette. To feel the temperature, carefully hold hand about 4 inches above coals. Very low coals will force you remove your hand 6 to 7 seconds.
Prepare smoker following the manufacturer's guidelines. Place beef brisket, fat side up, in the middle of cooking rack. Cover smoker and smoke-cook at low temperature for almost 4 1/2 to 5 hours or until it gets tender.