Brisket of beef
Basting sauce
Paprika
Red pepper

Coat well trimmed brisket thoroughly with a mixture of 1/4 cup paprika and 4 tablespoons crushed red pepper. Baste with sauce (see recipe below) once at the start of cooking, once mid-way, and once at the end.

In a charcoal smoker, cook brisket about 1 1/4 hours for each pound of meat. Leftover basting sauce can be made into a sugar free barbecue sauce by adding some ketchup and a bit of vinegar.

BASTING SAUCE:

1 stick butter
1/2 c. water
1 c. cooking sherry
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tsp. parsley leaves
1 clove garlic, minced or 1 tsp. garlic salt

Combine all the above ingredients and simmer over low heat until well blended.

Note: The amount of these ingredients are estimated and may be adjusted based on your individual taste.