Smoked brisket

Yield: 4 servings

Measure Ingredient
2 Briskets
Dry Rub #3
Baste
Dry Rub #3---
¾ cup Paprika
¾ cup Cracked black pepper
¼ cup Salt
2 tablespoons Toasted crushed cumin seeds
2 tablespoons Minced garlic
2 tablespoons Minced onion
Baste---
8 ounces Apple cider
8 ounces Beer
½ Diced onion
2 Garlic cloves
2 tablespoons Brisket rub

Rub the meat with the dry rub a couple of times. Put the meat in a sealed container and refrigerate. Let the meat sit for 1 hour outside the refrigerator before smoking it in a heavy hickory smoke at 180 to 200 degrees. Smoke for 7 to 9 hours basting every hour.

GRILLIN' & CHILLIN' SHOW GR#3627

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