Brisket (electric smoker)

1 4 – 5 # Brisket
1/2 tablespoon Worcestershire sauce
1/2 cup bacon drippings or olive oil
garlic powder
coarse ground black pepper
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.

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