Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Beef brisket |
| ½ cup | Salt |
| 1 teaspoon | Saltpeter |
| 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