Smoked Brisket
We first enjoyed smoked brisket when we lived in Houston, Texas. Since then, it has become a favorite for large gatherings.
Ingredients
  • 3Large Whole Briskets
  • Lemon Pepper
Instructions
  1. Freeze briskets solid
  2. The night before using, rub frozen briskets generously with lemon pepper
  3. Place in trash bags inside a cooler. (trash bags keep the cooler cleaner and keep the marinade with the meat
  4. Poor more lemon pepper on top and tie bag shut. Meat will remain frozen in cooler with only the edges defrosting
  5. Six hours (time may vary with outside temperature and type of smoker) before you want to serve the meat, sear the frozen meat on the outside on a very hot grill for a few minutes so that the outside is black but not long enough to cook the meat inside
  6. Place in smoker grill with charcoal and wood chips (hickory, mesquite or other favorite mix) maintaining heat around 200 - 225 degrees. Some smokers have water pans which will keep the meat more moist and help regulate the heat. Too hot of a heat will dry out the meat
  7. Meat thermometer should read beef rare to medium when it is finished
  8. Slice thin, use in sandwiches or simply on the plate. Serve with your favorite barbeque sauce heated. Great for left-overs too