Yield: 10 to 12 servings


Mesquite wood chips

1/3 cup kosher salt

tablespoons coarsely ground black pepper

tablespoons garlic salt

tablespoon ground chipotle pepper

1(6-pound) flat-cut beef brisket, fat trimmed to 18 inch

1. Soak wood chips in water for at least 30 minutes.

2. Preheat smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals.

3. In a small bowl, combine salt, black pepper, garlic salt, and chipotle pepper. Spread mixture over all sides of brisket. Place fat side up in a disposable roasting pan. Let stand at room temperature for 30 minutes.

4. Cook, covered with smoker lid, for 5 hours. Remove brisket from pan, discarding pan, and wrap brisket in heavy-duty aluminum foil. Return brisket to smoker, and cook, covered with smoker lid, until meat is very tender, 4 to 6 hours longer. Let stand for 30 minutes before slicing.

Note: Meat can be made a day ahead. To serve, wrap in foil, and reheat in a 350° oven.