Yield: 4 Servings
|10 pounds||Beef Brisket; up to 12|
|2 cups||Bbq rub|
|2 tablespoons||Brown sugar|
|2 tablespoons||Ground cumin|
|2 tablespoons||Chili powder|
|2 tablespoons||Fresh-ground black pepper|
|1 tablespoon||Cayenne pepper|
|4 tablespoons||Good paprika|
|2 pints||BBQ sauce; editor: make yer own good stuff|
The following is printed from the "Chef Series" of a local (tho BIG) supermarket chain around here.
by: Chef Jake Jacobs - Jake's Boss BBQ Put that beast in the smoker (at least 225/1½ lbs). Trim the fat, shred or cube the meat. Put in heavy metal skillet and cover with sauce. Set flame on low, cover, and simmer for at least 1 hour.
Don't use bulkie rolls! Hambuger rolls, and coleslaw will ticket you to heaven.
Posted to bbq-digest by "Randy & JoAnne" <barbq@...> on Oct 8, 1998, converted by MM_Buster v2.0l.