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Category: Outdoor Cooking

By: Unknown

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1 lg. brisket
White distilled vinegar - 1 gal.
Black pepper
Trim fat. Soak in salt water and vinegar (50-50 mix) submerged, in covered container for 24 hours. Pour off water (do not rinse off). Season 1 side with black pepper, sliced onion and slices of lemon (hold in place with toothpicks). Wrap lightly in heavy foil. Bake in 200 to 215 degree oven for 3 to 4 hours. Remove from oven leaving brisket wrapped in foil. Lay on coals or pit for 1 hour with top on. Open foil and put lid back down. Let it steam and smoke another 1 1/2 hours. Remove foil and put brisket back on the grill to blacken the outside.

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