Yield: 1 Servings
|2 cups||Red Wine|
|½ cup||Lemon Juice|
|¼ cup||Worcestershire Sauce|
|2 tablespoons||Liquid Smoke|
|8 tablespoons||Garlic Salt|
|4 tablespoons||Italian Seasoning (Powder)|
(Play around with this marinate, it is also good on ribs. ) Mix above ingredients in a sauce pan. Warm to almost boiling on stove, turn off heat and let sit until cool (to blend).
Marinate full brisket for two days. (When marinating, mess with the meat as often as possible (meaning: move it around in the marinate) Take brisket out of marinate.
: Cookin instructions
Start smoker after work at 5:pm Rub brisket with olive oil and heavy garlic salt then place brisket on smoker (fat side down) at 180 degrees with good white smoke for 2 hours.
Flip brisket and keep on smokin' for 2 more hours. Keep that heat low now.
Remove brisket from smoker and wrap (fat side up) in heavy duty foil, sealing very well.
Lay brisket FLAT (fat side up) in deep pan. Time bake oven at 200 degrees for five (5) hours and go to bed. Get up next morning and place cool brisket in refrigator then go to work.
After work, slice cold brisket. Reheat when ready to eat.
For the fun of it prepare the brisket your favorite way and then follow ( GOTO Cookin instructions ) the cooking instructions above. A brisket cooked this way will be very tender and juicy.
If you want to spend a little more money: Buy a beef tenderloin and marinate it for four (4) days. Then smoke the tenderloin at 150 degrees with good white smoke for three (3) hours, flipping every 30 minutes. Place in refrigerator and let chill over night.
Then slice in to (your desired thickness) steaks and singe on a grill for a great steak.
Keep on Smokin ..... K
Posted to bbq-digest V5 #063
From: "Big Foot" <Joe@microsoft> Date: Sat, 11 Jan 1997 22:16:40 -0700 (MST)