Phillip Schultz's Fancy Country Fair Smoked Brisket
|Beef brisket||4 Pound, untrimmed (1 piece)|
|Red wine vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 , sliced|
|Garlic||2 Clove (10 gm), chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Bay leaves||2 , crumbled|
|Chopped thyme||1 Teaspoon (fresh or dried)|
|Chopped rosemary||2 Teaspoon (fresh or dried)|
|Chopped basil||2 Teaspoon (fresh or dried)|
|Brown sugar||1 Tablespoon|
1) In an enamel-lined or nonaluminum pan, place the brisket.
2) To make the marinade, in a large bowl, combine the vinegar, water, onion, garlic cloves, parsley, bay leaves, thyme, rosemary, basil, and brown sugar in a bowl.
3) Over the brisket, pour the marinade and marinate it in the refrigerator up to 2 days, turning occasionally.
4) Remove 2 hours before cooking.
5) Preheat a water smoker, or a charcoal or gas grill for indirect cooking.
6) Put the water pan in place and add the marinade from the meat.
7) Add water to fill the pan.
8) On the highest food grid, place the brisket.
9) Cover and smoker-cook, keeping the temperature between 190° and 250°F, until the meat is tender enough to cut with a fork, about 6 to 7 hours.
10) Add more preheated coals to the fire pan and more liquid to the water pan as required.
11) Slice the meat on the bias or "pulled" (shredded) with barbecue sauce.
May be made one or two days in advance, wrapped well and served at room temperature, or reheated in foil with sauce.