Smoked Brisket
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 medium briskets
1 recipe dry rub No. 3 -- see * note
=== basting liquid ===
8 ounces apple cider
8 ounces beer
1/2 medium Onion -- diced
2 cloves garlic -- minced
2 tablespoons brisket rub
 

Preparation:

Rub the meat with the Dry Rub #3 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. Prepare basting liquid. Smoke the briskets in a heavy hickory smoke at 180 to 200F. Smoke for 7 to 9 hours basting every hour. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3627