Instructions: Soak chips in water 4 hours. Prepare charcoal or oakwood fire in smoker; let burn 1 hour or until flames disappear.

Drain chips, and place on coals. Place water pan in smoker; add water to pan to depth of fill line.

Sprinkle brisket with salt and pepper; place on food rack. Cover with smoker lid.

Cook 8 to 9 hours or until thermometer inserted in thickest portion of meat registers 180 degree.

Add charcoal, chips, and water as needed.

Yield: 15 to 18 servings.

County Line (On the Lake) in Austin. He says the secret to good brisket is slow cooking.

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