A Really Good Brine for Smoking Beef or Pork

Ingredients

1 gallon - Water
1 1/2 Cups - Salt
1 Cup - Brown sugar
1 Tbsp - Cayenne pepper
1 Tbsp - Cumin
1 Tsp - Basil
1 Cloves - garlic-minced

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