Pork or Beef Marinade

So you say it has been 80 degrees for the past 3 days? And your BBQ looks lonesome? And the smoker is empty? Then, I say, "Time to fire 'em up!". But you don't have, or need another, good marinade. Well, here is one I have used with Rib-Eye. A hard copy is here: Mixed-Up Wine Marinade. But, to give you an idea, here is the recipe:

Mixed-Up Wine Marinade

2 2/3 c Red Wine
2 2/3 c Red Wine Vinegar
2/3 c Olive Oil
1 1/2 T Rosemary, dried
6 med Garlic cloves

1. Chop the garlic fine.

2. Combine all ingredients in a sealed container. Use a submersible mixer to
combine all ingredients. Place in the refrigerator for 8 hours or more.

3. Place the Boston Butt or Brisket into a large non-reactive container.
(You should use a jacquard on the meat) Cover the meat with the marinade and
refrigerate for 8 to 16 hours, turning as necessary.

4. Remove the roast(s) from the refrigerator and allow to come up to room
temperature.

5. In the mean time, prepare the smoker to 240° F using Alder or Mesquite.

6. Remove the meat from the container, reserving the marinade for basting,
and place in smoker. Slow cook until the center of the roast(s) reaches
160°F. Baste as necessary to maintain moisture. Remove from the smoker and
let rest for 30 minutes before slicing or pulling the meat.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1816
Calories From Fat: 1231
Total Fat: 144g
Cholesterol: 0mg
Sodium: 42.2mg
Potassium: 1346.3mg
Carbohydrates: 48.5g
Fiber: 0g
Sugar: 0g
Protein: 1.3g

Cooking Tip: Just a note - You want to slooooow cook these roasts. If 240°F
seems to be cooking too fast, reduce the temperature. It should take about 8
hours to cook.

This is not a hard recipe, but it is a good one! I asked Robin today is she wanted a Brisket or Pulled Pork sometime in the near future and if she wanted to go and pick something out at our local distributor: YES!