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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
QtyIngredient
8TSpanish (sweet) Paprika
8TGarlic Powder (not garlic salt!
8TOnion Powder
6TKosher Salt
6TPowdered Oregano
6TPowdered Sage
4TPowdered Cumin
4TPowdered Thyme
4TDry Mustard
1tCayenne 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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