Smoke-at-home brisket
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Smoke-at-home brisket
  Brisket    Meat    Beef  
Last updated 6/12/2012 1:23:19 AM. Recipe ID 56333. Report a problem with this recipe.
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      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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Recipe ID 56333 (Apr 03, 2005)

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