The night before, put your wood in a bucket of water to soak. I use Pecan, Mesquite is too smokey. This will slow down the burning process. Meanwhile, take your brisket and dry it off good with a paper towel. Then, cover the brisket, including the fat and the sides, with a generous layer of brisket rub, I use “Adams” brand. Put in the fridge overnight.

When ready to smoke, take out your brisket and leave it on the counter for about 15 – 30 minutes to help it lose some of its chill. Prepare the smoker buy placing a few chunks of wood on the fire or burner, then filling the water pan with water. Some people use beer, apple juice, or add onions and so forth, but I don’t see that they make much difference. Start the fire and give it 10-15 minutes to get going and heating up.

Put the brisket on either rack, top’s the easiest, FAT SIDE UP! The fat will help baste the meat as it cooks. Then, shut the lid and don’t touch it for 2 hours. After 2 hours, check your wood quickly, and add a piece if you need. It should take about 4 1/2 hours. I don’t bother checking the temperature, it’s pretty much always fine.

Ingredients

• 1 part GOOD Tequila
• 1/2 part Cointreau
• 2 parts sweet and sour mix
• Jalepeno stuffed olives (optional)

Directions

Mix ingredients in a shaker with ice cubes and shake until well chilled. If desired, dirty the mixture with a bit of the olive juice. Pour into martini glasses, garnish with an olive and serve very cold.

Ingredients:

• 15 oz. can of refried beans
• 1/2 cup beer
• 4 slices, crisp fried bacon (crumbled)
• 1/2 cup grated pepper jack or monteray jack cheese
• 1/4 to 1/2 cup of tomato based salsa

Directions

Stir beans, bacon, beer, and cheese together into a small foil pane or a smoke proof backing dish. Place in your smoker until heated through and lightly infused with smoke (about 30 minutes). Top the dip with a layer of salsa and serve with Fritos.