• 1 portion of marinade (see directions)
• 1 3-5 lb. beef brisket - ask butcher to trim for you

Marinade:

• 1-1/2 cups red wine
• 1/2 cup olive oil
• 1-1/2 tbsp mustard
• 1-1/2 tbsp lemon juice
• 1 tbsp wine vinegar (red or white)
• 1 tbsp horseradish
• 1-1/2 tsp salt
• 1 tsp cayenne
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper

Directions:

1. Mix ingredients for marinade in a bowl
2. Place brisket in a container big enough to fit in easily
3. Pour marinade over meat, cover and let sit in fridge overnight
4. Remove meat from marinade and save marinade for basting
5. Preheat oven to 250 F degree
6. Place a drip pan on bottom rack of oven
7. Put brisket on a wire rack directly on center oven rack
8. Cook for 4 hours (basting with leftover marinade every hour)  
9. After the fourth hour remove from oven and wrap tightly in butcher paper or parchment paper
10. Return to oven and continue to cook for 9-10 more hours until internal temp reads 205 F degree
11. Remove from oven and let rest wrapped for a couple of hours in an empty cooler (microwave if you don't have a cooler)
12. Unwrap and slice the flat against the grain and the point with the grain