VOODOO SMOKED BRISKET

By Beefman-2

THIS VOODOO SMOKED BRISKET HAS SOME GREAT TASTE BEHIND IT

Ingredients

• 10 - 15 LB BRISKET
• VOODOO RUB
• 1 CUP BROWN SUGAR
• 2 TBSP SEASONED SALT
• 2 TBSP GARLIC SALT
• 1/4 CUP PAPRIKA
• 2 TBSP CELERY SALT
• 2 TBSP ONION SALT
• 2 TBSP BLACK PEPPER
• 1 TBSP CHILI POWDER
• 4 TBSP GROUND MUSTARD
• 1 TBSP GARLIC POWDER
• 1 TSP CAYENNE
• 1 TBSP ONION POWDER
• 1 TBSP MSG
• 1 TBSP CINNAMON

Preparation

Step 1

MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER.

TRIM BRISKET OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD.

SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,, MISQUITE AND HICKORY ARE STRONG WOODS SO 2 TO 2 1/2 HOURS FOR THEM.

CONTINUE TO SMOKE AT 225 F TILL AN I.T OF 145- 180 F

BASTE WITH YOUR FAVOURITE BBQ SAUCE WHEN CLOSE TO BEING DONE,, ENJOY