| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 10 |
lb |
Beef Brisket; up to 12 |
| 2 |
c |
Bbq rub |
| 2 |
tb |
Salt |
| 2 |
tb |
Sugar |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Fresh-ground black pepper |
| 1 |
tb |
Cayenne pepper |
| 4 |
tb |
Good paprika |
| 2 |
pt |
BBQ sauce; editor: make yer own good stuff |
INSTRUCTIONS
RUB INGREDIENTS
The following is printed from the "Chef Series" of a local (tho BIG)
supermarket chain around here.
by: Chef Jake Jacobs - Jake's Boss BBQ
Put that beast in the smoker (at least 225/1.5 lbs). Trim the fat, shred or
cube the meat. Put in heavy metal skillet and cover with sauce. Set flame
on low, cover, and simmer for at least 1 hour.
Don't use bulkie rolls! Hambuger rolls, and coleslaw will ticket you to
heaven.
Posted to bbq-digest by "Randy & JoAnne" <barbq@altamaha.net> on Oct 8,
1998, converted by MM_Buster v2.0l.
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