Recipe - A Really Good Brine For Smoking Beef Or Pork

1 ga Water
1 One half cup Salt
1 cup Brown sugar
1 tablespoon Cayenne pepper
1 tablespoon Cumin
1 teaspoon Basil
1 Cloves garlicminced.; (up
to 2)

Combine all ingredients and let salt and sugar dessolve. Add meat and place
in refrigerator for up to 2 days. Prepare your smoker as per manufactures
instructions. Smoke meat until done. Normally a 5 lb. roast will take about
6 hours and should be at about 170*.

Posted to recipeludigest Volume 01 Number 621 by molony molony@scsn.net
on Jan 28, 1998