Smoked Beef Brisket

4 lb 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 1 tb Gin

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. From: Pat Stockett Date: 13 Oct 96