"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roger's Smoked Brisket Recipe

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This recipe for Roger's Smoked Brisket, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roger Weber
Added: Monday, September 24, 2007


5 lb Trimmed Beef Brisket
3 tbsp dark brown sugar
2 tbsp ground Ancho chili pepper
3 tbsp Kosher salt
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tbsp cayenne pepper
1 tbsp ground mustard
1 tbsp ground cummin

Place Brisket on a large piece of plastic wrap. Mix together next ten ingredients in a bowl. Rub mixture
on both sides of Brisket. Wrap tightly with plastic wrap and refrigerate overnight. Remove Brisket from refrigerator and unwrap (discard plastic wrap) let stand to room temperature. Prep Smoker or BBQ pit according to manufacturer's instructions. Smoker Temp. should be 180F-200F. Add favorite wood chunks. Place Brisket on indirect heat in pit or smoker. Smoke for 6 hours adding wood chunks and chips as needed to maintain smoke. Remove Brisket and place it on a large piece of heavy duty aluminum foil, then put it on a heavy baking sheet or pan. Pour 1 cup of your favorite liquid such as, ( beer, wine, fruit juice, or whiskey). Wrap Brisket as tight as possible with the aluminum foil. Bake for 6 hours @ 200 in oven. Remove and let set for 30 minutes to 1 hr.. Unwrap, carve and serve.




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