Jeff's Favorite Barbecue Brisket

Directions

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 ½ 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.