We first fell in love with the County Line restaurants in Austin during the research for our Texas Barbecue book (Pig Out Publications). When we wrote an article on Texas barbecue for American Cowboy magazine, County Line graciously shared this article for an easy to prepare brisket recipe you can make in your own smoker!
Yield: 15-18 servings
County Line's Smoke-at-Home Brisket
This recipe takes some time to prepare on your smoker but the results are well worth it!
Ingredients
- 1 (5- to 6-pound) brisket
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- You'll also need mesquite chips for this recipe!
Instructions
- Soak mesquite chips in water 4 hours.
- Prepare charcoal or oak-wood fire in smoker; let burn 1 hour or until flames disappear.
- Place mesquite on fire.
- Place water pan in smoker, and fill with water.
- Sprinkle brisket with salt and pepper; place on food rack.
- Cover with smoker lid; cook 8 to 9 hours or until
meat thermometer registers 180 degrees, adding additional wood and water as needed. - The folks at the County Line recommend monitoring the temperature of the smoker, keeping it around 175 degrees to 200 degrees.
- Add wood as needed (occasionally tossing in a piece of mesquite with the oak or, for a sweeter flavor, a stick or two of pecan.)