Instructions: Notes: Choose a brisket that is not too lean; it should be marbled as well as have nice fat coverage on one side with a lighter coat of fat on the other. This fat helps flavor the meat as it cooks and ensures that it does not shrink or get too dry as it slow cooks. Soak chips 1 hour before smoking.

Mash garlic, onion and salt together to make a paste or blend as best you can. Stir in paprika, garlic powder, pepper, barbecue sauce, steak sauce, mustard, molasses and honey. Place meat in shallow, non-aluminum roasting dish. Smear marinade all over meat. Dust with a little more salt, pepper and paprika, if desired.

Prepare smoker according to manufacturers instructions (I used two layers of briquettes). Place 4 to 6 medium to large chunks of hickory on top of hot briquettes. Fill water bowl with water or add a can of beer and a sliced onion to further flavor the meat. Place meat on grill, cover smoker and leave vents partly open. Replace about 8 to 10 briquettes every 1 1/2 hours, and add additional hickory chunks - about 4 - as required (if you notice they are burning out, if fire is too hot, or if there is insufficient or no smoke).

Cook until meat thermometer inserted in middle registers about 145 degrees (temperature will climb quickly from that point, and final inside temperature will result in meat that is medium cooked), about 5 to 7 hours. Cover and refrigerate brisket overnight.

Slice, reheat, then serve.

Variation: Prepare brisket in same manner, adding 1 to 3 teaspoons Liquid Smoke to ingredients for smoke flavor, if desired. Roast in oven at 325 degrees until very tender, 4 to 5 hours. Once brisket is tender, add broth or bouillon to make additional sauce (or use favorite barbecue sauce with some water), if required. Refrigerate meat overnight, covered, then slice and put, with sauce, in roasting pan and roast at 325 degrees 1 to 2 hours to further tenderize.

This recipe yields 8 to 10 servings.

NOTES :

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