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.
Add charcoal, chips, and water as needed. Yield: 15 to 18 servings.