Smoked Brisket Recipe

Smoked Brisket Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2: Briskets,
Dry Rub #3,
Baste,
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 ounce: Apple cider,
8 ounce: Beer,
1/2: Diced onion,
2: Garlic cloves,
2 tbsp: 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


Source from luhu.jp