Black Pepper Bay Leaf and Garlic Smoked Brisket

This smoked brisket recipe uses the melting
fat cap to carry the flavors of fresh garlic,
bay leaves, and black peppercorns into the smoking brisket.
A simple marinade and a simple dry rub, along with the
garlic and bay, flavors this brisket up nicely.

Ingredients:
1 Whole, untrimmed brisket
10 large cloves garlic, lightly crushed
3 bay leaves
1 Tsp whole peppercorns
1 cup red wine
1/2 cup orange juice
1/2 cup water
1/4 cup Worcestershire sauce
2 Tbs kosher salt
2 Tbs coarse grind black pepper

Directions:
Trim the thickest fat down to one-half inch thick, but no less.
With a narrow bladed knife, puncture ten evenly spaced holes
through the fat of the brisket, deep enough to insert the
garlic and bay leaves. One inch should be deep enough.
Into each hole, insert a lightly crushed garlic clove
and a piece of bay leaf, along with a couple of peppercorns.
Marinate the brisket two hours in the orange juice,
wine and worcestershire sauce.
Put on the rub mixture of salt and pepper
before the brisket goes into the smoker
Smoke the brisket fat side up.
I like to use oak for smoking this one,
and I try to keep the smokiness on the light side.
The flavor of the garlic, bay and peppercorns
will meld with the melting fat,
basting those flavors into the brisket.
Remove the bay leaves and peppercorns before serving.