Dis is a delightful dish. It is so easy to fix,
I garontee!
| 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.