-
1
If you wish, marinade the meat for additional flavor or tenderness.
-
2
A good marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper, lime or lemon juice - whatever you like!
-
3
(No Salt, though) Start 8 lbs.
-
4
of the charcoal and allow coals to develop gray ash over all before beginning to cook.
-
5
Reserve the remaining 2 lbs.
-
6
for adding when needed later.
-
7
Add wood that has been soaking in water for an hour or so.
-
8
Cook the meat on a grate approx.
-
9
8 inches over the coals, adding charcoal and wood to fire as needed.
-
10
It isn't necessary to keep a heavy smoke at all times, just 1/2 of the cooking time.
-
11
Use a meat thermometer to determine doneness of meat to your preference.
-
12
If the smoker has an indicator for temperature, a low heat is fine.
-
13
Coals and wood tend to burn at lower temperatures when enclosed in a smoker.
-
14
While cooking, it is essential to baste often with the basting sauce.
-
15
Usually every 10 minutes or even less will ensure a juicy and delicious brisket.
-
16
If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor.
-
17
That's especially true with meats cooked over long periods of time.
-
18
Serve with the warmed barbecue sauce and breads, beans, salad or potatoes.
