| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/4 | c | Paprika |
| 3 | tb | Chili powder |
| 1 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 1 | tb | Sugar |
| 1 | tb | Salt |
| 1 1/2 | ts | Dry mustard |
| 1 1/2 | ts | Black pepper |
| 1 1/2 | ts | Dried thyme |
| 1 1/2 | ts | Curry powder |
| 1 1/2 | ts | Cayenne |
INSTRUCTIONS
Mix together, rub on brisket, leav in frig overnight, make sure trim side is up, keep temperature betwwn 180 - 220 degrees until done. Recipe said to baste with beer sauce every hour (12 oz beer or cheap wine, 1/2 cup vinegar, 1/4 cup oil, 1/2 onion, 2 cloves garlic and 1 Tbl. Worcestershire). This came from cable TV, but was pretty good....next time we're going to try for a little bit sweeter....enjoy! Posted to bbq-digest V5 #536 by JLNSGE@aol.com on Sep 17, 1997
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