Yield: 6 servings
|6 pounds||Beef brisket|
|\N \N||Smoker for cooking|
|¼ pounds||Mesquite wood|
|\N \N||Basting sauce|
|\N \N||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 ½ 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
Submitted By GAIL SHIPP On 11-08-95