Category: Beef

2 Briskets --dry rub #3---

3/4 cup Paprika

3/4 cup Cracked black pepper

1/4 cup Salt

2 tbsp Toasted crushed cumin seeds

2 tbsp Minced garlic

2 tbsp Minced onion --baste---

8 oz Apple cider

8 oz Beer

1/2 Diced onion

2 Garlic cloves

2 tbsp 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@netrax.net>



Recipe by: GRILLIN' & CHILLIN' SHOW GR#3627



Posted to MC-Recipe Digest V1 #792 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997