Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Paprika |
| 3 tablespoons | Chili powder |
| 1 tablespoon | Ground cumin |
| 1 tablespoon | Ground coriander |
| 1 tablespoon | Sugar |
| 1 tablespoon | Salt |
| 1½ teaspoon | Dry mustard |
| 1½ teaspoon | Black pepper |
| 1½ teaspoon | Dried thyme |
| 1½ teaspoon | Curry powder |
| 1½ teaspoon | Cayenne |
Mix together, rub on brisket, leav in frig overnight, make sure trim side is up, keep temperature betwwn 180 - 220 degrees until done. Recipe said to baste with beer sauce every hour (12 oz beer or cheap wine, ½ cup vinegar, ¼ cup oil, ½ onion, 2 cloves garlic and 1 Tbl.
Worcestershire).
This came from cable TV, but was pretty good....next time we're going to try for a little bit sweeter....enjoy! Posted to bbq-digest V5 #536 by JLNSGE@... on Sep 17, 1997