Instructions: Serious home barbecuers may begin by building a charcoal fire at one end of the grill. Cover 6 cups mesquite cups water and soak for one hour. Season brisket, except for the salt. Sear meat over white-hot coals 5 minutes on each side. Move brisket over to one side and spread 4 cups of the mesquite chips over the coals. With the grill covered, smoke brisket for 1 hour. Add salt to brisket, pour remaining mesquite chips on coals, and smoke for another hour, sprinkling water over chips, if necessary. When the brisket has absorbed the smokey flavor, place in a baking pan, covered with foil, and bake in a 200 F oven for about 8 hours. Slice brisket across the grain and serve at once.

Serves 10.

Barbecue Sauce #1
1/2 cup melted fat from barbecued meat
1 1/2 cup catsup
1/2 cup Worcestershire sauce
1/2 cup fresh lemon juice
1/3 cup brown sugar
1/3 cup chopped onion
1/3 cup water
hot pepper sauce to taste

Drain melted fat from barbecue pan into saucepan. Add catsup, Worcestershire sauce, and lemon juice. Place over low heat and stir in other ingredients.

Barbecue Sauce #2
3 pints water
1 pint white distilled vinegar
1 heaping teaspoon black pepper, medium grind 1 heaping teaspoon ground red pepper (cayenne)

1 ground chile pepper or 1 tablespoon chili powder

Bring ingredients to a boil. Use half as a basting sauce. To the other half, add the following, and serve with the meat.

1 1/2 cups catsup
3/4- 1 cup sugar
2 ounces Worcestershire sauce
1 tablespoon salt, or to taste

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