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Ingredients
- 10 – 15 LB BRISKET
- 3 TBSP ANCHO CHILE POWDER
- 2 TBSP KOSHER SALT
- 1 TBSP GROUND ALLSPICE
- 1 TBSP CELERY SEED
- 1 TBSP GROUND CORIANDER
- 1 TBSP GARLIC POWDER
- 1 TBSP GROUND MUSTARD
- 1 TBSP OREGANO
- 2 TBSP PAPRIKA
- 1 TBSP BLACK PEPPER
Details
Preparation
Step 1
SEASON BRISKET OVER NIGHT THEN SMOKE
FOR NO MORE THEN 4 HOURS AT 225 F TILL
IT OF 185- 190. BURNT ENDS CUBE BRISKET
PUT INTO BBQ SAUCE, BACK INTO SMOKER
TO CARAMELIZE SAUCE, SERVE
SMOKE WITH YOUR FAVORITE WOOD
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