1. Combine wine, cider, honey, mustard, Habanero pepper sauce, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in a large Dutch oven or heavy roasting pan. 2. Add brisket,cover tightly,and place in the oven set to 350F; cook for about 1 hour. 3. Remove brisket from the cooking liquid, cover and set aside. 4. Pour the liquid into a medium pan and cook over medium heat until reduced to a glaze, just thick enough to coat back of spoon. 5. Using covered grill, light about 12 charcoal briquettes and add small piece of water soaked mesquite, pecan, hickory, or other woods. 6. Be sure to place charcoal and wood to one side of grill. 7. Arrange brisket on grill, fat side up, so that it is not directly over burning wood. 8. Paint it with some glaze. 9. Place cover on grill and smoke brisket for about 1 1/2 hours, turning meat and coating with glaze every 15 minutes. 10. Add charcoal or wood, small pieces at a time, if fire seems to get too cold. 11. Remove from grill, thinly slice meat against grain and serve. 12. Offer any remaining glaze on side. ---------------------------------------------------------------------------
Nutrition
Ingredients
