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Smoked Brisket Recipe
4 lbs of Beef brisket 1/2 tsp of Basil, dried 8 cloves of Garlic 1 Whole sweet Onion 1 tbsp of Parsley, 1/2 tsp of Rosemary 1/2 tsp of Thyme 1 tsp of Celery seeds 1 cup of Red wine vinegar 1 cup of Water Spray Bottle Apple Cider Vinegar Place the vinegar in the bottle The bottle should be a fresh unused bottle Take the Brisket and place salt on top and cover and let chill over night Season the Brisket very well Cut up your onion and garlic Place on top of the meat Place the brisket in the smoker for 4-6 hours The internal temperature should be 165 degrees, before it’s done

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this process You should spritz the entire brisket with apple cider vinegar every hour This is to make the meat tender, yet dry Once the brisket reaches 165 degrees, remove Than tightly wrap it in tin foil Place it back in the smoker It will stay in there for an additional 4-6 hours The broker should have an internal temperature of 205 degrees when it’s done Take the brisket out, once the required internal temperature has been reached Let it rest for about 20 minutes Make sure that you let it rest under 2 hours Slice against the grain Serve with Mac and cheese and a side of baked beans Enjoy!

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