A Really Good Brine for Smoking Beef or Pork

Ingredients: Gallon Water 1 1/2 Cups Salt Cup Brown Sugar Tablespoon Cayenne Pepper Tablespoon Cumin Teaspoon Basil Cloves Garlic-minced.; (up To 2) Makes:

Directions:

Combine all ingredients and let salt and sugar dessolve. Add meat and place in refrigerator for up to 2 days. Prepare your smoker as per manufactures instructions. Smoke meat until done. Normally a 5 lb. roast will take about 6 hours and should be at about 170*. Posted to recipelu-digest Volume 01 Number 621 by molony on Jan 28, 1998

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