HERE'S HOW

Kevin doesn't trim the brisket before he puts it on the smoker. An oak-wood fire is preferred for smoking at County Line, and that's Kevin's choice at home, too.

He seasons the brisket with salt, freshly ground pepper, or perhaps a little garlic powder before placing it on the pit.

"You don't need a hot fire, you keep brisket as far away from the fire as possible. Brisket is real tough. It needs smoking for a long time."

We tested Kevin's recipe for brisket in a backyard smoker and found 8 hours adequate for a 6-pound brisket; 1 to 1 1/2 hours per pound of meat is a good rule of thumb to follow.

Monitor the temperature of the smoker, keeping it around 175 degrees to 200 degrees. Add wood as needed. Kevin occasionally throws in mesquite along with the oak. For a sweeter flavor, he adds a stick or two of pecan.

Mesquite chips
1 (5- to 6-pound) brisket
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper

Soak mesquite chips in water 4 hours. Prepare charcoal or oak-wood fire in smoker; let burn 1 hour or until flames disappear. Place mesquite on fire. Place water pan in smoker, and fill with water.

Sprinkle brisket with salt and pepper; place on food rack. Cover with smoker lid; cook 8 to 9 hours or until meat thermometer registers 180 degrees, adding additional wood and water as needed. Yield: 15 to 18 servings.

MOM’S BREAD PUDDING RECIPE - Yields 15 servings

4.0 lbs. Coarsely chopped bread – approx. 2in. x 2in. x 1in. pieces
1 Teaspoon Ground Cloves
1 Teaspoon Ground Nutmeg
1 Tablespoon Ground Cinnamon
1.00 lb. Brown Sugar(2 ¼ cups, tightly packed)
.25 lb. Butter (Melted)
1 Quart Pasteurized Eggs
1 Quart Half & Half
1 Quart Heavy Whipping Cream
1/8 Cup Bourbon Vanilla extract
½ Cup Jack Daniel’s Bourbon (Use only Jack Daniel’s)
*15-16 oz. Raisins (*Depending on pack size 15-16 ounces.)

Bread Pudding Procedure

Step 1
Sanitize all equipment and utensils prior to use.
Pre-heat oven at 325°.
Cut bread into squares. Place in large container and allow to “dry” during the remaining processing.
Step 2
In a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. With a soft spatula, mix well until large lumps and dry seasonings are blended.
Step 3
Add pasteurized eggs, melted butter, half & half, heavy whip cream, bourbon vanilla and Jack Daniel’s.
Using a wire whip, mix well until all brown sugar, etc… are blended.
Step 4
Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture.
Half way through this process, add the raisins.
Step 5
Spray 4 inch deep full size hotel pan with spray release.
Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. “Rock” pan back and forth to even mixture in the pan. The surface should remain “jagged”.
Step 6
Place immediately into the pre-heated 325° oven.
Set a timer for 40 minutes. Reset for an additional 5 minutes if needed. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.

DO NOT OVER COOK OR THE PUDDING WILL BE DRY.

MOM’S BOURBON SAUCE RECIPE

Butter – 100% pure Grade A butter
Brown sugar – break up all clumps until final appearance is granular
Heavy whipping cream
Jack Daniels Bourbon (Only use Jack Daniels)

Recipe – Yields 20 servings
2.00 lbs. – butter
2.00 lbs. – brown sugar
2 cups – heavy whip cream
1/3 cup – Jack Daniels Bourbon (Only use Jack Daniels)

Bourbon Sauce Procedure