4-5 pound fresh beef brisket
2Tbsp crushed sage
1-2 Tbsp dried, crushed rosemary
1 tsp celery salt
1 tsp parika
1 tsp thyme
1/4 cup red wine (cooking or burgandy)
1/4 cup worsteshire sauce
2-3 Tbs honey
1-2 Tbs horseradish
3-4 cloves minced garlic
Mix sage, rosemary, celery salt, paprika and thyme. Rub into brisket on both sides. Place brisket in large glass pan or plastic bag. Mix remaining ingredients and pour over brisket. Marinate in refrigerator for 12-24 hours.
If smoking: Place ready the smoker with water, briquets and wood chips (I personally toss in some pecan shells with the wood chips), allow briquets to heat up to white ashe stage and then place brisket in smoker for approx 8 hours. Toss the marinade. You may need to add more briquetes after about 4 hours. Remember that smoked meat always has a pink appearance!
If using the crock pot add about 1/2 cup of marinade to crock and cook on low for 10-12 hours.
Either method--- allow brisket to sit for 15-30 minutes before slicing.
I serve mine with heated BBQ sauce on the side.
Left-overs can be frozen- I freeze it then defrost, chop very fine and mix with onion and BBQ sauce for a great Sandwhich!
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