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County Line's Smoke-at-Home Brisket

Mesquite chips
1 (5- to 6-pound) brisket
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper

Soak mesquite chips in water for 4 hours. Prepare charcoal or oak wood fire in smoker; let burn 1 hour or until flames disappear. Place mesquite on fire. Place water pan in smoker, and fill with water. (For a slightly sweeter taste, the folks at The County Line recommend tossing in a stick or two of pecan.)

Sprinkle brisket with salt and pepper; place on food rack. Cover with smoker lid; cook 8 to 9 hours or until meat thermometer registers 180 degrees, adding additional wood and water as needed.

Yield: 15 to 18 servings.

This recipe first appeared in our Texas Barbecue book.

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