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Smoke-at-home brisket

Yield: 18 Servings -

Ingredients:

• 1 Beef brisket (5 to 6 lbs.)
• 2 ts Salt
• 1 1/2 ts Freshly ground pepper

Instructions:

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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