Kent's Killer Brisket

Course : BBQ
Serves: 1
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1 medium beef brisket
2 cups red wine
32 ounces beer
1/2 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons liquid smoke flavoring
8 tablespoons garlic salt
8 tablespoons Accent seasoning mix
4 tablespoons Italian seasoning powder

Preparation / Directions:

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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