"Tracy Fort" wrote

| Why not send up the recipe Steve?
|
| Tracy

Clean and salt the brisket, rub with your favorite
seasoning (I like to use salt, garlic, onion, crushed
black pepper, and a little Tabasco in the beginning,
and Pickapeppa Jamaican hot sauce near the end).

Place aforementioned brisket in your smoker / cooker,
and smoke slowly 'til the internal temperature is 140, and
for 3 hours thereafter on low heat.

BTW, Pickapeppa may be an acquired taste, and
I also like to use a couple of dashes of bourbon on
the outside of the brisket.

Another great way to go is to wrap the entire brisket
with bacon (Wright's, sold at Sam's Club, is one of
the finest bacons in the US, or you can use your local
locker plant bacon if you can find some, or Cudahy's
Apple Wood Smoked bacon from Milwaukee), and
smoke slowly. "nail" the bacon on with toothpicks.

Sheesh, I'm getting hungry...

73,

Steve Lawrence
KA0PMD
Burnsville, Minnesota


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