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
|Basic Brisket Rub|
|8T||Spanish (sweet) Paprika|
|8T||Garlic Powder (not garlic salt!|
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
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