Smoked beef brisket - melinda lee
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef Brisket |
| 1 | cup | Red Wine Vinegar |
| 1 | cup | Water |
| 1 | Sliced Onion | |
| 2 | Cloves Garlic, Chopped | |
| 8 | Whole Cloves | |
| 6 | Sprigs Parsley | |
| 2 | Bay Leaves | |
| 2 | Stalks Celery Including Leaves, Chopped | |
| 2 | Crushed Juniper Berries Or: | |
| 1 | tablespoon | Gin (Made From Juniper Berries) |
| 1 | teaspoon | Fresh, Thyme, Rosemary, Basil Or: |
| ½ | teaspoon | Dried, Thyme, Rosemary, |
Directions
MARINADE*
~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 190-225 oF 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.