Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Briskets
Dry Rub #3
Baste
Dry Rub #3---
3/4 c Paprika
3/4 c Cracked black pepper
1/4 c Salt
2 tb Toasted crushed cumin seeds
2 tb Minced garlic
2 tb Minced onion
Baste---
8 oz Apple cider
8 oz Beer
1/2 Diced onion
2 Garlic cloves
2 tb 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.

GRILLIN' CHILLIN' SHOW GR#3627

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