Smoked Beef Brisket
4 lb beef brisket
1 marinade
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
1 leaves, chopped
1 tablespoon gin
1/2 teaspoon dried, thyme, rosemary,
1 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.

Yield: 4 servings

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