|6 pounds||Beef brisket|
|4 tablespoons||Black pepper; freshly ground|
|2 tablespoons||Brown sugar; firmly packed|
|3 tablespoons||Mixed whole pickling spice|
|3 teaspoons||Ginger; ground|
Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. Barb Day
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