Smoke-at-home brisket
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - MARY WILSON (BWVB02B) | ||
| Mesquite chips or chunks | ||
| 1 | Beef brisket (5 to 6 lbs.) | |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Freshly ground pepper |
Directions
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.