Smoked brisket from Joy of Cooking (75th Anniversary Edition 2006) (page 481) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • beef brisket
  • hickory chips
  • Show all ingredients...
  • Serves : 10-12

  • EYB Comments

    Refrigerate spice-rubbed brisket 2 hours or overnight. Use any spice rub listed under “Accompaniments.”

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Barbecue sauce; Basic mop; Beer mop; Peppery dry rub; Southern barbecue dry rub; Beef brisket rub

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate spice-rubbed brisket 2 hours or overnight. Use any spice rub listed under “Accompaniments.”

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