Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Briskets -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 \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.
Dry Rub #3
Combine all ingredients.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: GRILLIN' & CHILLIN' SHOW GR#3627 Posted to MC-Recipe Digest V1 #792 by 4paws@... (Shermeyer-Gail) on Sep 19, 1997