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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Smoked Beef Brisket Recipe

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This recipe for Smoked Beef Brisket is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb Beef Brisket
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
2 Crushed Juniper Berries
1 tsp Thyme, Rosemary, Basil
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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