WineCanine

As soon as I had my first sip of the Seghesio Sonoma Zinfandel 2005, I knew what I was going to make on Memorial Day: Tom Landshof's Barbequed Beef Brisket.

I've followed this recipe of Tom's several times, with excellent results. Rather than use a Weber kettle in the manner he describes I use my trash can smoker, but either way the resulting brisket is delicious.

I also have a more recent recipe for Tom's rub mix:

Tom's BBQ Rub
Yield: a bunch
INGREDIENTS
4 Tbs. paprika
2 Tbs. chili powder
2 Tbs. ground cumin
2 Tbs. dark brown sugar
2 Tbs. kosher salt
1 Tbs. ground oregano
1 Tbs. cane sugar
1 Tbs. ground black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. allspice
1 Tbs. chipotle powder (optional)

METHOD
Mix ingredients in bowl.

I usually measure the black peppercorns, sugars and oregano into a chopper-type coffee grinder and mix them together before blending them into the rest of the mixture.

This keeps for a long time when stored in a glass jar, and is nice to have on hand.