| 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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