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Title: Smoked Beef Brisket - Melinda Lee
Categories: Beef Smoke Marinade
Yield: 8 Servings

4lbBeef Brisket
MARINADE

1 c Red Wine Vinegar 1 c 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 tb Gin (Made From Juniper ~Berries) 1 ts Fresh, Thyme, Rosemary, -Basil Or: 1/2 ts 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.

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