|3 tablespoons||Black pepper|
|1 tablespoon||Garlic powder|
Dry Rub (Sam Waring)
Keep multiplying in these proportions until you got enough to do you.
This is an excellent thing to do to a 10-lb-or-so whole brisket (_not_ trimmed---you want the streak of fat in the middle to baste the meat as it cooks). If you don't have a smoker where you can leave this on for about 10 or 12 hours, you can do it in the oven, running it at about 175 F for about 10 hours, and watching it occasionally (although I have, with success, put a brisket in the oven, gone to bed, and had it cook through the night for the next day's lunch). Do this right, and you come out with a fine-tasting piece of meat.
Wonderful for largish picnics and such.
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