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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 14 |
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Ingredients:
1 cup kosher salt |
1/2 cup freshly ground black pepper |
1 tablespoon granulated garlic |
1 teaspoon cayenne |
1 whole beef brisket, about 10 pounds |
Directions:
1. Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
2. Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
3. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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