smoked brisket
- Categories
- Grillin
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Briskets |
| Dry Rub #3 | |
| Baste | |
| Dry Rub #3--- | |
| ¾ cup | Paprika |
| ¾ cup | Cracked black pepper |
| ¼ cup | Salt |
| 2 tablespoons | Toasted crushed cumin seeds |
| 2 tablespoons | Minced garlic |
| 2 tablespoons | Minced onion |
| Baste--- | |
| 8 ounces | Apple cider |
| 8 ounces | Beer |
| ½ | Diced onion |
| 2 | Garlic cloves |
| 2 tablespoons | Brisket rub |
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.
GRILLIN' & CHILLIN' SHOW GR#3627
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