Barbecued Beef Brisket Recipe

1 (5 to 6 pound) boneless beef brisket

1 (11x9x2-inch) disposal aluminum

2 teaspoons paprika

Roasting pan

1/2 teaspoon pepper

Hickory chunks

1 cup water

Vegetable cooking spray

Sauce

Sprinkle brisket with paprika and pepper; rub over surface of roast. Place roast in disposable pan; add 1 cup water and cover with aluminum foil.

Soak hickory chunks in water to cover 30 minutes; drain. Wrap chunks in heavy-duty foil, and make several holes in foil. Light gas grill on one side; place foil-wrapped chunks directly on hot coals. Let grill preheat 10 to 15 minutes.

Place pan with brisket on rack opposite hot coals; cover and grill 3 1/2 to 4 hours or until tender. Turn brisket every hour, adding water as needed. Remove brisket from pan, reserving 1 cup pan drippings for sauce.

Coat grill rack with cooking spray; place rack over hot coals. Place brisket on rack; cover and grill 10 to 15 minutes on each side. Slice against grain into thin slices. Serve with sauce. Yield: 12 servings