Smoked Brisket (gc)
| 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 | T | Toasted crushed cumin seeds |
| 2 | T | Minced garlic |
| 2 | T | Minced onion |
| baste- | ||
| 8 | oz | Apple cider |
| 8 | oz | Beer |
| 1/2 | Diced onion | |
| 2 | Garlic cloves | |
| 2 | T | 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 <4paws@netrax.net> Recipe by: GRILLIN' & CHILLIN' SHOW GR#3627 Posted to MC-Recipe Digest V1 #792 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 728
Calories From Fat: 182
Total Fat: 21.7g
Cholesterol: 0mg
Sodium: 28435.2mg
Potassium: 4062mg
Carbohydrates: 134.1g
Fiber: 53.7g
Sugar: 18.9g
Protein: 26.3g