| 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 | tb | Toasted crushed cumin seeds |
| 2 | tb | Minced garlic |
| 2 | tb | Minced onion -baste— |
| 8 | oz | Apple cider |
| 8 | oz | Beer |
| 1/2 | Diced onion | |
| 2 | Garlic cloves | |
| 2 | tb | 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 <[email protected]> Recipe by: GRILLIN' & CHILLIN' SHOW GR#3627 Posted to MC-Recipe Digest V1 #792 by [email protected] (Shermeyer-Gail) on Sep 19, 1997
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