| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat, Beef, S_living, Smoker |
18 |
Servings |
INGREDIENTS
|
|
– MARY WILSON (BWVB02B) |
|
|
Mesquite chips or chunks |
| 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.
Posted to MM-Recipes Digest V4 #129 by "Griff" <wgriffin@ix.netcom.com> on
May 8, 1997
A Message from our Provider:
“Don’t miss life’s best. Find God.”