| 1 | This is a perfect way to spend a day, and makes a meal fit for a king! it really takes a smoker to make this successfully, but creative folks can use whatever"s handy. |
| 2 | Select a good quality beef brisket. |
| 3 | Trim off excess fat and store in refrigerator until ready to barbecue. |
| 4 | If you wish, marinade the meat for additional flavor or tenderness. |
| 5 | A good marinade can consist of water, worcestershire sauce, soy sauce, pepper, lime or lemon juice - whatever you like! (no salt, though) start 8 lbs. |
| 6 | Of the charcoal and allow coals to develop gray ash over all before beginning to cook. |
| 7 | Reserve the remaining 2 lbs. |
| 8 | For adding when needed later. |
| 9 | Add wood that has been soaking in water for an hour or so. |
| 10 | Cook the meat on a grate approx. 8 inches over the coals, adding charcoal and wood to fire as needed. |
| 11 | It isn"t necessary to keep a heavy smoke at all times, just ?of the cooking time. |
| 12 | Use a meat thermometer to determine doneness of meat to your preference. |
| 13 | If the smoker has an indicator for temperature, a low heat is fine. |
| 14 | Coals and wood tend to burn at lower temperatures when enclosed in a smoker. |
| 15 | While cooking, it is essential to baste often with the basting sauce. |
| 16 | Usually every 10 minutes or even less will ensure a juicy and delicious brisket. |
| 17 | If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor. |
| 18 | That"s especially true with meats cooked over long periods of time. |
| 19 | Serve with the warmed barbecue sauce and breads, beans, salad or potatoes. enjoy! jeff duk |
