SMOKE-AT-HOME BRISKET

      Title: SMOKE-AT-HOME BRISKET
  Categories: Meat, Beef, S_living, Smoker
       Yield: 18 Servings
  
            - 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.
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