INGREDIENTS

INSTRUCTIONS

Soak the chips in water for a couple of hours, and then drain. Place the
chips in the tray. Season the entire brisket with Rustic Rub. Place the
brisket in the smoker and smoke at 350 degrees F for 4 hours. Reduce the
heat to 125 degrees F and continue to smoke for 8 hours. Place a drip pan
underneath the brisket to catch some of the drippings to use for the BBQ
sauce. Remove the brisket from the smoker. With a sharp knife, trim off the
outer thin black skin. Divide the brisket in two pieces and trim off all
the fat. Slice the brisket very thin and serve with the BBQ sauce.
Yield: 12 to 15 servings
EMERIL LIVE SHOW #EMIA51
Posted to bbq-digest by Chris&Elaine <tbird1@golden.net> on Apr 25, 1998

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