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Texas-style barbecued brisket.  Reputed by some to be among the most challenging meats in barbecue, it turns out delicious and cuts tender as chocolate cake when perfectly cooked.

Do it wrong, cook it too fast, and the result is an inedible tough lump that might be useful as a base for a microphone stand but little else.

Brisket can't be rushed.  Expect to spend at least 70 minutes per pound slow-smoking at barely over 200 degrees Fahrenheit, ever so gently easing up the temperature toward the end.

The succulent results are worth the wait and effort.

As with other barbecue, the secret to great taste is the rub.  Paprika, white, red and black pepper, granulated onion, sugar, lemon pepper, and anything else that you feel like experimenting with.

Include a generous amount of moisture by way of an acidified water solution (vinegar, Vitamin C), pierce with a meat tenderizer if you wish, wrap it in plastic or otherwise keep the brisket and rub moist, and allow to marinate for at least several hours.

Unwrap and place on grill.  Above is the rubbed and marinated brisket.

Among the readily available woods for smoking, I prefer hickory for brisket due to its more potent smoke flavor.  Add hickory lumps to your hardwood charcoal fire and smoke.

Smoke at 200-210 degrees Fahrenheit for approximately 70-75 minutes per pound, or until internal temperature taken with a meat thermometer is 190 degrees.  Toward the end , slowly boost the cooking temperature to 240 degrees.  A seven or eight pound brisket should require approximately ten hours.  Keep moist using a mop sauce or spray bottle of apple juice and vinegar (see Outrageous Ribs).

Toward the last hour, I wrap in aluminum foil with a final dose of moisture.  When the internal temperature reaches 190 degrees in the thickest portion of the meat, it is done.

At first glance, the brisket looks a bit like a meteorite, but that is the expected result.  The taste and tenderness of the meat belies its stark appearance.

Below is the sliced brisket.  Notice the internal color and the smoke ring (the discoloration around the edges).

That's how it's supposed to look -- competition brisket.  Slice and finely chop for use in sandwiches, or eat as is or with gravy.

Dig in!