- MARY WILSON (BWVB02B) Mesquite chips or chunks 1 Beef brisket (5 to 6 lbs.)

2 ts Salt

1 1/2 ts Freshly ground pepper

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. servings. Source: Southern Living, September 1995 and Kevin Jones, pit cook for the County Line (On the Lake) in Austin. He says the secret to good brisket is slow cooking.