Yield: 2 servings
|4 pounds||Beef Brisket|
|1 cup||Red Wine Vinegar|
|2 eaches||Cloves Garlic, Chopped|
|8 eaches||Whole Cloves|
|6 eaches||Sprigs Parsley|
|2 eaches||Bay Leaves|
|2 eaches||Stalks Celery Including Leaves, Chopped|
|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