Yield: 8 servings
Measure | Ingredient |
---|---|
4 pounds | Beef Brisket |
1 cup | Red Wine Vinegar |
1 cup | Water |
1 \N | Sliced Onion |
2 \N | Cloves Garlic, Chopped |
8 \N | Whole Cloves |
6 \N | Sprigs Parsley |
2 \N | Bay Leaves |
2 \N | Stalks Celery Including Leaves, Chopped |
2 \N | Crushed Juniper Berries Or: |
1 tablespoon | Gin (Made From Juniper Berries) |
1 teaspoon | Fresh, Thyme, Rosemary, Basil Or: |
½ teaspoon | Dried, Thyme, Rosemary, |
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.