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Sunday, January 24, 2010

Slow Smoked Beef Brisket

1/2 cup ground black pepper
1 cup salt
1 tbs garlic powder
1 tsp cayenne
1 whole beef brisket, about 10 pounds
barbecue sauce(your choice of sauces)


Make a dry rub by mixing the salt, pepper, garlic powder and cayenne in a small bowl.

Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Add sauce and arrange on a serving platter to serve. Accompany with extra sauce.

Yield: 14 servings