Jeff's Favorite Barbecue Brisket

      6 lb Beef brisket                      1/4 lb Mesquite wood
           Smoker for cooking                       Basting sauce
     10 lb Charcoal                                 Barbecue sauce

  This is a perfect way to spend a day, and makes a meal fit for a king!

  It really takes a smoker to make this successfully, but creative folks can
  use whatever's handy.

  Select a good quality beef brisket.  Trim off excess fat and store in
  refrigerator until ready to barbecue.

  If you wish, marinade the meat for additional flavor or tenderness. A good
  marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper,
  lime or lemon juice - whatever you like! (No Salt, though)

  Start 8 lbs. of the charcoal and allow coals to develop gray ash over all
  before beginning to cook. Reserve the remaining 2 lbs. for adding when
  needed later. Add wood that has been soaking in water for an hour or so.

  Cook the meat on a grate approx. 8 inches over the coals, adding charcoal
  and wood to fire as needed.  It isn't necessary to keep a heavy smoke at
  all times, just 1/2 of the cooking time. Use a meat thermometer to
  determine doneness of meat to your preference.  If the smoker has an
  indicator for temperature, a low heat is fine. Coals and wood tend to burn
  at lower temperatures when enclosed in a smoker.
      While cooking, it is essential to baste often with the basting sauce.
  Usually every 10 minutes or even less will ensure a juicy and delicious
  brisket.

    If basting with another sauce, remember that anything containing sugar or
  tomato will burn, leaving a scorched flavor. That's especially true with
  meats cooked over long periods of time.

    Serve with the warmed barbecue sauce and breads, beans, salad or
  potatoes.

  Enjoy!    Jeff Duke