Smoked beef brisket

Yield: 2 servings

Measure Ingredient
4 pounds Beef Brisket
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

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