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MMMMMMmmmmm... dead cow parts!!

Take an 8 to 12 pound brisket, put some rub on there and let it sit the refrigerator for a 2 days with the rub on it. Take it out and let it stand long enought to come to room tempurature while the fires of the smoker are being started and prepped.

Smoke it at 200F for 10 to 14 hours until the internal temperature hits about 160 or so. Half way through the cooking process wrap it in tight layers of plastic wrap followed by aluminum foil. Make some BBQ sauce. Get some (or bake some) Portugese rolls. Saute some onions to go with that

MMMMmmmmmMMMMMmmmmMMMM!

Basic Brisket Rub
Qty	Ingredient
8T	Spanish (sweet) Paprika
8T	Garlic Powder (not garlic salt!
8T	Onion Powder
6T	Kosher Salt
6T	Powdered Oregano
6T	Powdered Sage
4T	Powdered Cumin
4T	Powdered Thyme
4T	Dry Mustard
1t	Cayenne Pepper

Mix all ingredients in a non-reactive bowl (glass, pyrex, etc.) until well combined. Keeps up to 3 months in a refrigerator and tightly sealed container.

Peter L. Berghold -- Unix Professional
Peter -at- Berghold -dot- Net; AOL IM redcowdawg Yahoo IM: blue_cowdawg

In reply to Re: My favorite food for feasting: by blue_cowdawg
in thread My favorite food for feasting: by ysth

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