Texas Barbeque Brisket

Beef


Choose about a 9-pound brisket. One with some fat on it. You don't want it too lean. Make up a dry rub of equal parts of salt, fine pepper, and paprika - say about 1/8 cup of each - and rub this all over the meat real good. Don't ever pierce it with a fork. Turn it with tongs. Build up a good fire in your barbecue pit-at one end using mesquite, hickory, or oak. If you have to you can use hickory chips soaked in water with charcoal. Now let your fire burn down real good. If you have a pan of water to put in - all the better. You'll have to figure out how to get it in depending on your own pit, but the water should be somewhere kind of in the middle. Your fire can't be too hot. But you can't let it go out either. You may have to kinder nurse it along, adding little logs from time to time.  Remember to keep the fire off the meat. When you got your fire just so, put the brisket on and cover it up. You'll need some sort of draw so the smoke just sucks right over the meat. I'd say a 9-pound brisket cooked about 18 hours. You got to turn it once in awhile with tongs, add wood or add water, but um-um, that barbecue will be just right. You can do the same thing with pork ribs, steak, or chicken. Use the same seasoning.