Red's Barbecued Brisket

Directions

Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well. Make sure that the brisket is entirely covered. When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit. Some people add a pan of water near the coals to provide added moisture, but I don't. Now, don't touch the meat for 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire. You'd like to hold the cooking temperature around 210 degrees F. in the brisket cooking area. Serve your brisket with beans, cole slaw, jalepenos, onions, pickles, and plenty of bread. Cold beer or iced tea are the traditional beverages of choice. You'll find that a ten-pound brisket will yield about 8 to 16 servings, depending on the individual brisket, and the size of the appetites of the guests.