I went and done it....again... sighs

[beefmann]

DANG that looks good, as always I have to ask if the recipe is available? Thanks Tim

the cure

1/2 tbsp Mortons Tender quick per lb
1/2 tbsp paprika per lb
1/2 tbsp brown sugar lb
1/2 tbsp ground black pepper per lb
1 tsp onion powder per lb
1 tsp garlic powder per lb

remove  the ball from the  flap of the  brisket and trim away excess fat, 1/4 inch or  less then apply 1/2 of the cure over the brisket, and place  in fridge turning  every  12 hours, after 2  days apply other 1/2 of the  cure and  continue turning every 12 hours for another 4 days and apply rub

Rub
1/2 tbsp black pepper per lb
1/2 tbsp granulated  garlic
1/2 tbsp ground mustard

apply rub over cure and  let  stand in fridg 12 hours, night before smoke pour in orange  soda ( or your favorite beverage ) over the  brisket and let  stand in fridge over  night and  smoke with hickory, misquette and maple of you  have them for  3 hr 20 minute , Box tenp at 225 till an it of 190- 195
enjoy