| 1 | 4 – 5 # | Brisket |
| 1/2 | tablespoon | Worcestershire sauce |
| 1/2 | cup | bacon drippings or olive oil |
| garlic powder | ||
| coarse ground black pepper | ||
| salt | ||
| Brush brisket with the above browning sauce. | ||
| Place in glass dish or ziplock for 3 – 8 hours, refrigerate. | ||
| Put pinto beans, potatoes and carrots in drip pan in Redi Smok electric | ||
| smoker, but add no water. | ||
| On top rack, coat brisket with additional barbecue sauce of choice, if desired. | ||
| Set thermostat to 6, smoking at 350 F for 45 minutes per pound. | ||
| Internal temp should be 170F when done. | ||
| Remove for 30 minutes to allow to cool, before slicing. | ||
| MP Note: | Burkhead has manufactured the famous Old Smokey | |
| and Redi Smok for decades, in Houston. They are | ||
| simple devices, and last longer than their | ||
| lightweight construction would have you think. | ||