Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Beef Brisket |
| \N \N | MARINADE |
| 1 cup | Red Wine Vinegar |
| 1 cup | Water |
| 1 slice | Onion |
| 2 eaches | Cloves Garlic, Chopped |
| 8 eaches | Whole Cloves |
| 6 eaches | Sprigs Parsley |
| 2 eaches | Bay Leaves |
| 2 eaches | Stalks Celery Including Leaves, Chopped |
| 1 tablespoon | Gin |
| ½ teaspoon | Dried, Thyme, Rosemary, Basil |
Prepare marinade and place in a covered dish large enough to hold the brisket laying flat. Place the brisket in the refrigerator and marinate with turning every 6 hours for 48 hours. Remove from refrigerator 2 hours before smoking and allow to warm to room temperature. Smoke in smoker set at 190-225oF for 6 to 7 hours.
Place marinade in water pan in smoker. From: Melinda Lee, KNX Food News Hour, KNX Radio 1070 Los Angeles. Typed by Syd Bigger.
Submitted By PAT STOCKETT On 10-20-94