Recipe: Smoked Beef Brisket II

After three hours of smoking

The recipe below calls for smoking the brisket eight hours. As we were serving the briskets cold, and not the day they were smoked, Mr. Big food smoked them for three hours and then put them in turkey sized cooking bags. He finished them off in the oven using this recipe as a guide.

Recipe below.

SMOKED BEEF BRISKET II

1 Tbsp garlic salt

1/3 C chili sauce (preferably homemade—see recipes in Basics section)

½ C vinegar

½ C Worchestershire sauce

1 Tbsp pepper

1 tsp onion salt

10 lb beef brisket

Combine all ingredients except brisket, mixing well. Marinade brisket in mixture, refrigerated, for 12 hours. Soak 4 mesquite (or pecan) wood chunks in water to cover for 1 hour prior to placing on hot coals. Light coals in fire pan, and burn 30 minutes or until coals are grey. Prepare water pan; pour red wine and remaining marinade into water pan with desired ingredients. Place drained wood chunks on hot coals, assemble smoker, and place brisket on sprayed grill rack. Smoke brisket 8 hours, adding coals and checking water pan every 3 hours or so.