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CATEGORY CUISINE TAG YIELD
Meats, Grains Beef-mt, Smoker-mt 1 Servings

INGREDIENTS

2 Briskets
dry rub #3-
3/4 c Paprika
3/4 c Cracked black pepper
1/4 c Salt
2 T Toasted crushed cumin seeds
2 T Minced garlic
2 T Minced onion
baste-
8 oz Apple cider
8 oz Beer
1/2 Diced onion
2 Garlic cloves
2 T Brisket rub

INSTRUCTIONS

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 MC-Recipe Digest V1
#792 by 4paws@netrax.net  (Shermeyer-Gail) on Sep 19, 1997

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 728
Calories From Fat: 182
Total Fat: 21.7g
Cholesterol: 0mg
Sodium: 28435.2mg
Potassium: 4062mg
Carbohydrates: 134.1g
Fiber: 53.7g
Sugar: 18.9g
Protein: 26.3g


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