Recipe - Smoked Brisket (Gc)

2 Briskets
dry rub #3
Three fourths cup Paprika
Three fourths cup Cracked black pepper
One fourth cup Salt
2 tablespoon Toasted crushed cumin seeds
2 tablespoon Minced garlic
2 tablespoon Minced onion
baste
8 ounce Apple cider
8 ounce Beer
One half Diced onion
2 Garlic cloves
2 tablespoon Brisket rub

Rub the meat with the dry rub a couple of times. Put the meat in a sealed
container and refrigerate. Let the meat sit for 1 hour outside the
refrigerator before smoking it in a heavy hickory smoke at 180 to 200
degrees. Smoke for 7 to 9 hours basting every hour.

Dry Rub #3

Combine all ingredients.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: GRILLIN' & CHILLIN' SHOW GR#3627

Posted to MCRecipe Digest V1 #792 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997