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Marinated Beef Brisket

dry rub
1 Tbsp fresh lime juice
1 1/2 Tbsp Madeira wine
3 Tbsp olive oil
1 whole beef brisket - 4 to 5 pounds

Combine the rub, lime juice, Madeira and olive oil in a blender.
Process until it becomes a smooth paste. Or combine the ingredients
in a small nonreactive bowl and stir into a paste. Scrape the
paste from the blender or bowl.

With your hands lightly oiled, rub the paste into the brisket,
coating both sides well. Cover the brisket with clear food wrap
and marinate for a minimum of 36 hours in the refrigerator.

Remove the brisket from the refrigerator and let it sit at room
temperature (for about 1 hour) before you begin to cook.

TO COOK OUTDOORS, use a covered kettle grill or water smoker. In
a kettle grill, indriectly cook the brisket over a water pan
containing a basting liquid of water, orange juice, wine or something
similar for about 2 hours per pound, refreshing the coals with damp
smoking chips every couple of hours. The brisket should have a
dark crust when finished. If you are using a water smoker, follw
the manufacturer's instructions. Remove the brisket from the grill
and let it stand for 10 minutes before slicing.

TO COOK INDOORS, preheat the oven to 200F. Put the brisket in a
roasting pan and place in the center of the oven. Roast for 2 hours
per pound, undisturbed. Remove the brisket from the roasting pan
and let stand for 10 minutes before slicing. If you like, combine
the pan juices with some warm barbecue sauce for serving.

To serve, slice the brisket across the grain. Place overlapping
slices on a large platter, drizzle with barbecue sauce and garnish
with grilled red onions rings.

Yield: 10 to 12 servings.

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