UW Smokehouse Brisket

Yield: 50 servings

1 12 lb. beef brisket
3 oz. house rub (blend of garlic, ginger, mustard cayenne, kosher salt and black pepper)

1. Score the fat cap of the beef with a sharp knife, rub spices into the slits and bottom side of beef. Place in a smoke and hold oven fat side down with apple wood chips on full smoke (1 hour).
2. Roast at 200°F for 12 hours. hold at 150°F for 4 hours. slice across the grain and serve.

Submitted by Executive Chef John Marks, University of Wisconsin Hospital and Clinics, Madison, WI