Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Briskets |
| \N \N | Dry Rub #3 |
| \N \N | Baste |
| \N \N | 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 |
| \N \N | Baste--- |
| 8 ounces | Apple cider |
| 8 ounces | Beer |
| ½ \N | Diced onion |
| 2 \N | 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