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| Smoke-At-Home Brisket |
| 15-18 |
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| Ingredients for Smoke-At-Home Bs ri ket |
esquite Chips
1 Brisket, (5- to 6-pound)
2 tsp Salt
1-1/2 tsp freshly ground pepper
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| Method for Smoke-At-Home Brisket |
• Soak mesquite chips in water 4 hours.
• Prepare charcoal or oak-wood fire in smoker; let
burn 1 hour or until flames disappear.
• Place mesquite on fire. Pcela water pan in smoker,
and fill with water.
• Sprinkle brisket with salt and pepper; place on
food rack.
• Cover with smoker lid; cook 8 to 9 hours or until
meat thermometer registers 180 degrees, adding
additional wood and water as needed.
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| Tips |
• We don't trim the brisket before we put it on the
smoker. An oak-wood fire is preferred for smoking
at County Line, and that's our choice at home, too.
• We season the brisket with salt, freshly ground
pepper, or perhaps a little garlic powder before
placing it on the pit.
• You don't need a hot fire; you keep brisket as far
away from the fire as possible. Brisket is real tough.
It needs smoking for a long time.
• We tested this recipe for brisket in a backyard
smoker and found 8 hours adequate for a 6-pound
brisket; 1 to 1 1/2 hours per pound of meat is a
good rule of thumb to follow.
• Monitor the temperature of the smoker, keeping it
around 175 degrees to 200 degrees. Add wood as
needed. We occasionally throw in mesquite along
with the oak. For a sweeter flavor, add a stick or two of pecan. |
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