| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Meat, S_living, Smoker | 18 | Servings | |
INGREDIENTS
| MARY WILSON BWVB02B | ||
| Mesquite chips or chunks | ||
| 1 | Beef brisket, 5 to 6 lbs. | |
| 2 | t | Salt |
| 1 1/2 | t | 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. Posted to MM-Recipes Digest V4 #129 by "Griff" <wgriffin@ix.netcom.com> on May 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 102
Total Fat: 11.3g
Cholesterol: 40.8mg
Sodium: 1178.5mg
Potassium: 226.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 11.1g