Smoked Bordello Brisket

[joelc]

Smoked Bordello Brisket

1 full Beef Brisket (5-8 lbs)

Marinade:

1 Cup Walla Walla Village Bordello Red Table Wine
2/3 cup juice of Blood Orange
1/3 Cup Worcestershire Sauce
1/3 Cup Water
1 Tbl. Kosher Salt
1 Tbl. Fresh Ground Black Pepper
10 Garlic cloves – crushed
6 whole Bay leaves
Hickory, Cherry or Mesquite Chips

Combine marinade ingredients and Brisket in large zip loc or baking dish large enough to hold Brisket and marinate 12-24 hours.

Ready smoker for a cooking temp of 200-220 degrees, begin to soak wood chips.

Remove Brisket from Marinade and bring to room temperature in sink, allowing the excess liquid to drip off. Remove garlic pieces and Bay Leaves from Marinade and discard the used liquid. From the fatty side of the brisket cut small a small slit approx. ½” – 1” deep and insert crushed garlic cloves. Make sure slit does not penetrate all the way through the Brisket. Repeat process a few inches apart until all garlic is inserted into the brisket.

Generously Salt and Pepper all sides of Brisket prior to smoking. Evenly disperse Bay leaves on the fatty side of brisket. The Bay leaves can also be inserted into the Brisket for more flavor extraction.

Smoke Brisket fat side up. Allow approximately 1 hour and 15 minutes per pound of Brisket or until cooked through. Allow Brisket to rest 20 – 25 minutes before serving.

Follow manufacturer suggestions for your smoker for the amount of wood chips to be used.

[joelc]

Bordello Brisket Sandwich

Any type of bun or hoagie rolls
Thinly sliced Smoked Provolone
Bordello Red BBQ Sauce
Garlic Aioli Sauce


Combine 2 lbs shredded or thinly sliced ‘Smoked Bordello Brisket’ with ½ Cup ‘Bordello Red BBQ Sauce’. Spread ‘Garlic Aioli Sauce’ on both sides of each bun topped with a generous portion of Brisket and a slice of Provolone. Add more BBQ sauce if desired.

The Bordello Brisket sandwich pairs well with fresh Corn on the Cob, Homemade herbed Baby Red Potato Salad and of course…wine.