Smoke-at-home brisket

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Title: Smoke-at-home brisket
Categories: Meat, Beef, S_living, Smoker
Yield: 18 Servings

- MARY WILSON (BWVB02B)
Mesquite chips or chunks
1 Beef brisket (5 to 6 lbs.)
2 ts Salt
1 1/2 ts Freshly ground pepper

Soak chips in water 4 hours. Prepare charcoal or oakwood fire in
smoker; let burn 1 hour or until flames disappear.
Drain chips, and place on coals. Place water pan in smoker; add
water to pan to depth of fill line.
Sprinkle brisket with salt and pepper; place on food rack. Cover
with smoker lid.
Cook 8 to 9 hours or until thermometer inserted in thickest
portion of meat registers 180 degree.
Add charcoal, chips, and water as needed. Yield: 15 to 18
servings. Source: Southern Living, September 1995 and Kevin Jones,
pit cook for the County Line (On the Lake) in Austin. He says the
secret to good brisket is slow cooking.

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