Yield: 12 to 15 servings
- 1 (4- to 6-pound) boneless beef brisket
- 1/2 gallon vinegar
- 2 cups hickory chips
- Hot water
- Barbecue Sauce
- Place meat in a large container, and pour vinegar over it. Cover; chill 4 to 6 hours.
- Soak 2 cups hickory chips in water to cover; set aside.
- Prepare charcoal fire in a smoker, and let burn 10 to 15 minutes. Drain meat well. Place food rack in smoker. Place meat on rack; grill over medium coals 4 to 5 minutes on each side or until browned. Remove rack and meat from smoker.
- Drain hickory chips, and add to charcoal in smoker. Place water pan in smoker, and fill with water. Place rack and meat, fat side down, in smoker. Cover, and cook over low coals about 5 hours.
- Remove water pan from smoker. Replace rack and meat; baste meat with Barbecue Sauce. Cover, and cook for 1 hour or until desired degree of doneness, turning meat and basting with Barbecue Sauce every 10 minutes. Cut thin slices diagonally across the grain.
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