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Kent s Killer Brisket
Ingredients:
1 beef brisket
MARINADE:
2 cups red wine
32 ounces beer
1/2 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoon liquid smoke flavoring
8 tablespoon garlic salt
8 tablespoon Accent seasoning mix
4 tablespoon Italian seasoning powder
Instructions:
Mix above ingredients in a sauce pan. Warm to almost boiling on stove,
turn off heat and let sit until cool (to blend). Marinate full brisket
for two days. (When marinating, mess with the meat as often as possible
(meaning: move it around in the marinate) Take brisket out of marinate.
Cookin instructions: Start smoker after work at 5:pm Rub brisket with
olive oil and heavy garlic salt then place brisket on smoker (fat
side down) at 180F with good white smoke for 2 hours. Flip brisket
and keep on smokin' for 2 more hours. Keep that heat low now. Remove
brisket from smoker and wrap (fat side up) in heavy duty foil, sealing
very well. Lay brisket FLAT (fat side up) in deep pan. Time bake oven
at 200F for five (5) hours and go to bed. Get up next morning and
place cool brisket in refrigerator then go to work. After work, slice
cold brisket. Reheat when ready to eat. For the fun of it prepare
the brisket your favorite way and then follow (GOTO Cookin instructions
) the cooking instructions above. A brisket cooked this way will be
very tender and juicy. If you want to spend a little more money: Buy
a beef tenderloin and marinate it for four (4) days. Then smoke the
tenderloin at 150F with good white smoke for three (3) hours, flipping
every 30 minutes. Place in refrigerator and let chill over night.
Then slice in to (your desired thickness) steaks and singe on a grill
for a great steak. |
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