Smoker Recipe 17
(5 to 6 lbs.)
Soak chips in water 4 hours.
Prepare charcoal or oakwood fire in smoker; let burn 1 hour or until flames disappear.
Drain chips, and place on coals.
Place water pan in smoker; add water to pan to depth of fill line.
Sprinkle brisket with salt and pepper; place on food rack.
Cover with smoker lid.
Cook 8 to 9 hours or until thermometer inserted in thickest portion of meat registers 180 degree.