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