* Make marinade of 2 cups of Willett’s Winery Leon Millot wine with vegetable oil, water, and lemon juice.
* Add thawed beef brisket to marinade in plastic zip-lock bag or pan and place in refrigerator.
* Marinate for four hours, turning meat at two hours - (less time for less flavor, more time for more flavor).
* Remove meat from marinade approximately one hour before adding to smoker to bring close(r) to room temperature.
* Season both sides of meat with seasonings to taste.
* Add meat (fat side up) to smoker at low heat (approximately 225-250 degrees Fahrenheit)
* After two hours, flip meat and start brushing remaining ½ cup of wine on brisket at ½ hour intervals until meat is done or wine is depleted. Flip meat every two hours.
* Smoke until reaches desired doneness (checking with food thermometer).
* Remove meat from smoker and allow to rest 45 minutes before slicing.
* Enjoy!!!
Awards
A few victories in salsa competitions, two awards for chili cookoffs, one award for smoked brisket.
