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Add a photoServings: 1
Ingredients
- 3/4 c. Paprika
- 2 Tbsp. Chili pwdr
- 1/4 c. Black pepper
- 2 Tbsp. Garlic pwdr
- 1/4 c. Salt
- 2 Tbsp. Onion pwdr
- 1/4 c. Sugar
- 2 tsp Cayenne
- 12 ounce Beer
- 2 x Garlic cloves chopped
- 1/2 c. Cider vinegar
- 1 Tbsp. Worchestershire sauce
- 1/2 c. Water
- 1 Tbsp. Rub
- 1/4 c. Oil
Directions
- Hey Bill. Did a couple of 9 pounders last Saturday on my log burner..along with a big picnic and a couple racks of ribs..seemed to come out pretty good. Followed the general procedure from Smoke and Spice "Bragging Rights Brisket". Rubbed with Wild Will'y Number One:
- Mopped with Basic Beer Mop about once an hour.
- Cooked on oak..ash..and hackberry in the general vicinity of 250. Pulled them off after about 12 hrs..internal temp in the mid 180's. I mopped from the start but think you could wait to mop till about hour six without much loss. You should also be able to go least a couple of hrs between moppings since you are cooking on a water smoker. Did put the picnic on the top rack so it sorta drizzled downward onto the briskets as it cooked. Hope this helps.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 935g | |
| Calories 1334 | |
| Calories from Fat 607 | 46% |
| Total Fat 69.49g | 87% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 28689mg | 1195% |
| Potassium 3281mg | 94% |
| Total Carbs 164.54g | 44% |
| Dietary Fiber 46.4g | 155% |
| Sugars 71.35g | 48% |
| Protein 23.41g | 37% |
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