Red's Barbecued Brisket

     10 lb Beef brisket

  Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Most barbecue in Texas
  revolves around beef, and more specifically, brisket. When you select your
  brisket, choose only "packer trimmed" briskets in the ten to twelve pound
  category. The smaller briskets don't have enough fat to tenderize them,
  and the larger ones could have come off of a tough old range bull that no
  amount of cooking will ever tenderize. Avoid closely trimmed or "value
  packed" brisket pieces. The fat that was cut off to make 'em pretty is the
  very stuff that would have made them tender! All briskets have a fat cover
  on one side. Ignore this! Squeeze the thick end with both thumbs. When
  you've found the brisket with the smallest fat kernel, that's the one for
  you. Take it home and build your fire. While your fire is getting going--I
  build mine out of a mixture of mesquite and oak--rub your brisket with a
  dry "rub." [See Red's Dry Rub recipe] Make sure that the meat is thoroughly
  coated. This helps seal the meat, and adds a flavorful crust.

  Thoroughly coat all surfaces of the brisket with lemon juice, and rub in
  well. Sprinkle dry rub generously all over the brisket, rubbing in well.
  Make sure that the brisket is entirely covered.

  When the wood has burned down, move the coals to one side of the pit, place
  the meat away from the direct heat, fat side up (let gravity and nature do
  the basting), and close the pit. Some people add a pan of water near the
  coals to provide added moisture, but I don't. Now, don't touch the meat for
  12 hours. Just drink a few beers, cook a pot of beans, and tend your fire.
  You'd like to hold the cooking temperature around 210 degrees F. in the
  brisket cooking area. Since "helpers" usually show up at the first whiff of
  smoke, you probably ought to put some of your leftover rub on a couple of
  racks of pork ribs and toss them on the pit, in the hotter end, and baste
  and turn 'em for four and five hours, just to keep the animals at bay.
  Meanwhile, see Red's Prize Winnin' Pintos recipe to keep you busy.

  Back at the pit, after the twelve hours are completed, generously slather
  the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in
  aluminum foil, and return to the pit. [See Red's Basting Sauce recipe]
  Close off all of the air supplies to the fire, and allow the meat to "set"
  in the pit for three or four hours. This really tenderizes the meat. Serve
  your brisket with beans, cole slaw, Jalepenos, onions, pickles, and plenty
  of bread. Cold beer or iced tea are the traditional beverages of choice.

  You'll find that a ten-pound brisket will yield about 8-16 servings,
  depending on the individual brisket, and the size of the appetites of the
  guests.