Burnt ends

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


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.

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