Jeffs Favorite Barbecue Brisket - beef brisket

Method

• 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.