Smoked Brisket Marinade

DSC_5922 [1600x1200]I saw a beef brisket in the local market meat aisle that was marked down to cheap so I snagged it.  I flirted with smoking it on the new grill but decided not to tie it up so the electric one eventually got the call.  I made up a marinade and sealed the brisket with it overnight.

Brisket Marinade

1 1/2 cups red wine
1/2 cup olive oil
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon horseradish
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder

I reserved the marinade and smoked the brisket at 225 for about six hours, then brought it in and poured the remaining marinade over it inside the heavy foil pan I used for a drip pan while smoking the meat and placed it, covered with foil, into a 275 – 300 oven for another six hours or so.  I admit that I didn’t keep the best track of the time as I was going by temperature, looking for 180 degrees.  I turned it out to cool a bit into the bowl you see above.  It shredded easily with two forks.  I chopped the shredded meat some more and combined it with the cooking liquids after skimming the fat off.  It made for some tasty tacos this afternoon:DSC_5926 [1600x1200]

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