Cookin' With Sag episode 5

Operation Iranian Occupation:
Amazon: https://www.amazon.com/dp/B09XP3XX78
Barns & Noble: https://www.barnesandnoble.com/w/operation-iranian-occupation-darrel-madison/1141376799;jsessionid=F63499AC1C6E266EDC0D8D383D42A2DE.prodny_store02-atgap02?ean=2940161004784
Hoopla: https://www.hoopladigital.com/ebook/operation-iranian-occupation-darrel-madison/15214300
Kobo: https://www.kobo.com/us/en/ebook/operation-iranian-occupation?sId=53e6048b-e45e-4158-a71b-217074f90d8d
Apple Books: https://books.apple.com/us/book/operation-iranian-occupation/id1620450096

Smoked Brisket recipe
Ingredients:
1 Beef Brisket
Sweet Smoked Paprika
Granulated Onion
Granulated Garlic
Ground Cumin
Whole thyme leaves
Dark Chili powder
Saigon Cinnamon
Salt
Black pepper
Yellow Mustard
Apple cidar vinegar
water

Day 1:
Trim fat from brisket. Take most of the fat off the lean side and leave sbout s quarter inch of fat on the fat side. Then apply seasoning and salt.

Day 2:
Rub mustard all over the brisket. Apply liberally until the spice rub changes to an orangish color.

Day 3:
Combine half vinegar and half water in a spray bottle for spraying the brisket.
Smoke the Brisket at 250 degrees F. Plan for roughly 1 hour per pound, but my 15lb brisket took 17 hours. After smoking for 2 hours, spray the Apple cider vinegar and water mix once every hour until the surface stops drying out. I stopped spraying for the last 5 hours.