Title: A really good brine for smoking beef or pork
 Categories: None
      Yield: 1 Servings
 
      1 ga Water
  1 1/2 c  Salt
      1 c  Brown sugar
      1 tb Cayenne pepper
      1 tb Cumin
      1 ts Basil
      1    Cloves garlic-minced.; (up
           -to 2)
 
  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*.