Anonymous Tue May 23 19:34:37 2006

1-1/4 cups paprika

3 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sugar

1 tablespoon salt

1-1/2 teaspoons dry mustard

1-1/2 teaspoons black pepper

1-1/2 teaspoons dried thyme

1-1/2 teaspoons curry powder

1-1/2 teaspoons cayenne

Mix together, rub on brisket, leave in refrigerator overnight, make sure trim side is up, keep

temperature between 180 - 220F until done. Recipe said to baste with beer sauce every

hour (12 oz beer or cheap wine, 1/2 cup vinegar, 1/4 cup oil, 1/2 onion, 2 cloves garlic and 1

tbsp. Worcestershire). Posted to BBQ List by JLNSGE@aol.com on Sep 17, 1997