Title: Jeff's Favorite Barbecue Brisket
Categories: Bbq Meat Entree Personal
Yield: 6 Servings

6	lb	Beef brisket
		Smoker for cooking
10	lb	Charcoal
1/4	lb	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 1/2 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

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