| 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 <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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