Smoke-at-home brisket
[an error occurred while processing this directive]

[an error occurred while processing this directive]
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.
[an error occurred while processing this directive]

      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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 56333 (Apr 03, 2005)

[an error occurred while processing this directive]