We first fell in love with the County Line restaurants in Austin during the research for our Texas Barbecue book (Pig Out Publications). The book went on to become one of our most popular, even winning the Mid-America Publisher’s award for best guidebook. This recipe was one of many in that statewide guidebook.
- 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.