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Recipe by: amieke
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- 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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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