| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
New Mexico Chili Powder |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Oregano; dried |
| 1 |
tb |
Rosemary; chopped |
| 1 |
ts |
Cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
Sage; ground |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Mustard; powdered |
| 1 |
ts |
Black peppercorns; ground |
INSTRUCTIONS
I know it says brisket and that is what I made this one up for, but I have
used it on brisket, port, venison, elk, buffalo, chicken, turkey etc.
I then smoke normally for bout 30-45 minutes per lb.
Posted to bbq-digest by kshort <kshort@kroo.com> on Oct 17, 1998, converted
by MM_Buster v2.0l.
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