Anonymous Tue May 23 19:41:45 2006

10 pounds Brisket

2 ounces Salt

2 ounces Black pepper

2 ounces Paprika

2 ounces Garlic powder

2 ounces Accent

2 ounces Chili powder

1/2 ounce Red pepper

Buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the

fat boys. Unwrap the brisket, wash it, and while it is still wet apply a rub: Mix these up and

you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland

mellow guy like me, then apply lightly. After the rub is on, it will stick like glue due to the

meat being wet, put brown sugar on as thick as possible. Place the brisket on the smoker,

fat side up, hold about 200F. Smoking time depends on the unit you have the wood you are

using and so on, but a good rule of thumb is 6 hours. Once the meat is a dark color, cut

into it to see if it has a ring like the brisket you buy in a restaurant, about 1/4