Preparation / Directions:
Crush garlic and rub into meat, slightly score brisket to insure penetration. Place Black Peppercorns, Szechuan Peppercorns, and fresh Oregano into Cuisinart Spice grinder and pulse until fine. Place dry ingredients, including pepper mix into small bowl and mix well.
Add the wet ingredients and combine, add more red wine if the mix is too thick. Rub into meat and marinate for several days. For a whole brisket use a two gallon plastic bag. Put the meat into the bag and apply the marinade.
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