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Ingredients
US|METRIC
30 SERVINGS
- 12 1/2 lb. brisket (– trim thick fat off for about 30 servings)
- 24 oz. kosher salt
- 4 cups dark brown sugar
- 2 Tbsp. juniper berries (heaping)
- 2 Tbsp. allspice (heaping)
- 6 bay leaves (– torn in half)
- 2 cinnamon sticks (broken)
- 2 Tbsp. whole cloves (heaping)
- 2 Tbsp. yellow mustard seeds (heaping)
- 8 Tbsp. black peppercorns (heaping)
- 1 Tbsp. ground ginger
- 21 garlic cloves (chopped)
- 4 peppers (hot dried, torn)
- 1 tsp. liquid smoke
- water
- 4 glasses ice cubes
- 1/8 cup paprika (– rub)
- 1/8 cup smoked paprika (– rub)
- 6 Tbsp. rub (whole coriander -)
- 4 Tbsp. dark brown sugar (– rub)
- 6 Tbsp. black peppercorns (– rub)
- 2 Tbsp. yellow mustard seeds (– rub)
- 1 Tbsp. white peppercorns (– rub)
- 17 garlic cloves (– chopped fine – rub)
- 1 Tbsp. Szechuan peppercorns (– rub)
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