Smoked Beef Brisket - Melinda Lee Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef Brisket,
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 Leaves, Chopped
2: Crushed Juniper Berries Or:,
1 tbsp: Gin, Made From Juniper Berries
1 tsp: Fresh, Thyme, Rosemary, Basil Or:
1/2 tsp: Dried, Thyme, Rosemary,
Directions:
~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.
Source from luhu.jp
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.
Source from luhu.jp