Hickory Smoked Beef Brisket

INGREDIENTS
1 (5- to 6-pound) boneless beef brisket
2 teaspoons paprika
1/2 teaspoon pepper
4 teaspoons liquid smoke
1 cup water
Vegetable cooking spray
Sauce (recipe follows)

DIRECTIONS
1. In a large aluminum pan marinate the brisket with the liquid smoke. Wrap tightly with aluminum foil and refrigerate at least 4 hours or overnight.
2. Preheat oven to 350F.
3. Sprinkle brisket with paprika and pepper; rub over surface of roast; add 1 cup water and cover with foil.
4. Place pan in center rack of oven and cook 3-1/2 to 4 hours or until meat is fork tender. Turn brisket ever hour; adding water as needed.
5. Remove brisket from pan, reserving 1 cup of pan drippings for sauce.
6. Slice against grain into thin slices. Serve with sauce.

Sauce
1 onion, finely chopped
1 tablespoon butter
1 cup reserved pan drippings
1/2 teaspoon pepper
1-1/2 cups ketchup
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce

Cook onion in butter in large skillet over medium-high heat, stirring constantly, until tender. Stir in drippings and remaining ingredients. Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally. Makes 3 cups.