Jeff's Favorite Barbecue Brisket

---------- Recipe via Meal-Master (tm) v8.02

Title: JEFF'S FAVORITE BARBECUE BRISKET
Categories: Bar-b-q, Meats, Main dish
Yield: 6 servings

6 lb Beef brisket
Smoker for cooking
10 lb Charcoal
1/4 lb Mesquite wood
Basting sauce
Barbecue sauce

This is a perfect way to spend a day, and makes a meal
fit for a king!

It really takes a smoker to make this successfully,
but creative folks can use whatever's handy.

Select a good quality beef brisket. Trim off excess
fat and store in refrigerator until ready to barbecue.

If you wish, marinade the meat for additional flavor
or tenderness. A good marinade can consist of water,
Worcestershire Sauce, Soy Sauce, pepper, lime or lemon
juice - whatever you like! (No Salt, though)

Start 8 lbs. of the charcoal and allow coals to
develop gray ash over all before beginning to cook.
Reserve the remaining 2 lbs. for adding when needed
later. Add wood that has been soaking in water for an
hour or so.

Cook the meat on a grate approx. 8 inches over the
coals, adding charcoal and wood to fire as needed. It
isn't necessary to keep a heavy smoke at all times,
just 1/2 of the cooking time. Use a meat thermometer
to determine doneness of meat to your preference. If
the smoker has an indicator for temperature, a low
heat is fine. Coals and wood tend to burn at lower
temperatures when enclosed in a smoker.

While cooking, it is essential to baste often with
the basting sauce. Usually every 10 minutes or even
less will ensure a juicy and delicious brisket.

If basting with another sauce, remember that
anything containing sugar or tomato will burn, leaving
a scorched flavor. That's especially true with meats
cooked over long periods of time.

Serve with the warmed barbecue sauce and breads,
beans, salad or potatoes.

Enjoy! Jeff Duke

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