Phillip Schultz's Fancy Country Fair Smoked Brisket Recipe
Ingredients
| Untrimmed beef brisket - 1 (4-pound) | ||
| Red wine vinegar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Onion | 1 | |
| Garlic | 2 Clove (5gm) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| Thyme | 1 Teaspoon, chopped | |
| Rosemary | 2 Teaspoon, chopped | |
| Basil | 2 Teaspoon, chopped | |
| Brown sugar | 1 Tablespoon | |
Directions
GETTING READY
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.
MAKING
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.
SERVING
11) Slice the meat on the bias or "pulled" (shredded) with barbecue sauce.
TIP
May be made one or two days in advance, wrapped well and served at room temperature, or reheated in foil with sauce.
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.
MAKING
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.
SERVING
11) Slice the meat on the bias or "pulled" (shredded) with barbecue sauce.
TIP
May be made one or two days in advance, wrapped well and served at room temperature, or reheated in foil with sauce.
Chef
