Barbecued Brisket

 


One 6-pound brisket Salt and cayenne pepper to taste
For the basting sauce  
2 cups dry red or white wine 2 cups water
2 tbsp fresh lemon juice garlic powder to taste
a little Louisiana  hot sauce

 

Rub the brisket with salt and cayenne.  Combine the basting ingredients.  Place the brisket in a smoker stoked with pecan wood, preferably, and smoke over a low fire (250degrees) overnight or at lest 8 hours, basting frequently with the sauce.