Smoked beef brisket - melinda lee

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.

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