Smoked brisket
4 servings
Ingredients
| Quantity | 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 |
Directions
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