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10 pounds Beef Brisket; up to 12
2 cups bbq rub
2 tablespoons Salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons fresh-ground black pepper
1 tablespoon cayenne pepper
4 tablespoons good paprika
2 pints BBQ sauce (your favorite)

Put that beast in the smoker (at least 225/1.5 lbs). Trim the fat, shred or cube the meat. Put in heavy metal skillet and cover with sauce. Set flame on low, cover, and simmer for at least 1 hour. Don't use bulkie rolls! Hambuger rolls, and coleslaw will ticket you to heaven. MC Formatted by Kurt Lucas Submitted to the BBQ Mailing List by on Oct 8, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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