County Line Legendary Barbecue

6500 West Bee Cave Road, Austin, TX 78746

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Smoke-At-Home Brisket


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

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.


• 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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