Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 10 pounds | Beef Brisket; up to 12 |
| 2 cups | Bbq rub |
| 2 tablespoons | Salt |
| 2 tablespoons | Sugar |
| 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 |
RUB INGREDIENTS
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.