Margaret Williams, Carol Haughton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 5 lbs trimmed beef brisket
• 2/3 cup onions, finely chopped
• 1/2 Tbsp pepper
• 2 Tbsp paprika
• 1 1/4 cup water
• 2 cup zesty barbeque sause

Heat oven to 325 decrees. Combine onion, pepper, paprika; rub evenly into and over brisket. Place brisket flat side down in roasting pan. Add a 1/4 cups water, cover pan and seal tightly with aluminum foil. Cook 2 hours then turn over brisket and reseal and cook 1 1/2 hours more or until fork tender.

Remove from pan trim off fat, carve brisket across grain in medium thick slices. In a saucepan, combine 1 cup drippings and barbeque sauce. Heat thoroughly. Let simmer 4 minutes and pour over brisket.

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