Recipe - Jeffs Favorite Barbecue Brisket

6 pound Beef brisket
Smoker for cooking
10 pound Charcoal
One fourth pound Mesquite wood
Basting sauce
Barbecue sauce

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.

Select a good quality beef brisket. Trim off excess fat and store in
refrigerator until ready to barbecue.

If you wish, marinade the meat for additional flavor or tenderness. 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. of the charcoal and allow coals to develop gray ash over all
before beginning to cook. Reserve the remaining 2 lbs. for adding when
needed later. Add wood that has been soaking in water for an hour or so.

Cook the meat on a grate approx. 8 inches over the coals, adding charcoal
and wood to fire as needed. It isn't necessary to keep a heavy smoke at
all times, just One half of the cooking time. Use a meat thermometer to
determine doneness of meat to your preference. If the smoker has an
indicator for temperature, a low heat is fine. Coals and wood tend to burn
at lower temperatures when enclosed in a smoker.

While cooking, it is essential to baste often with the basting sauce.
Usually every 10 minutes or even less will ensure a juicy and delicious
brisket.

If basting with another sauce, remember that anything containing sugar or
tomato will burn, leaving a scorched flavor. That's especially true with
meats cooked over long periods of time.

Serve with the warmed barbecue sauce and breads, beans, salad or
potatoes.

Enjoy! Jeff Duke

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini