Categories: Meats, Bar-b-q 
      Yield: 6 servings 
  
      1 c  White wine 
      3 c  Apple cider 
    1/4 c  Honey 
      2 tb Dijon mustard 
    1/4 c  Soy sauce 
      2 tb Brown sugar, packed 
      1 tb Minced garlic 
      1 tb Minced fresh ginger root 
      1 tb Whole coriander 
      2    Sprigs fresh thyme 
      1    Brisket of beef (2-1/2 lb) 
  
  COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger 
  root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. 
  Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove 
  brisket from cooking liquid, cover and set aside. Transfer liquid to medium 
  pan and cook over medium heat until reduced to a glaze and thick enough to 
  coat back of spoon. Using covered grill, light about 12 charcoal briquettes 
  and add small piece of mesquite or other wood. Be sure to place charcoal 
  and wood to one side of grill. Arrange brisket on grill so that it is not 
  directly over burning wood. Paint it with some glaze. Place cover on grill 
  and smoke brisket 1 hour, turning meat and coating with glaze every 15 
  minutes. Add charcoal or wood, small piece at a time, if fire seems to get 
  too cold. Remove from grill, thinly slice meat against grain and serve. 
  Offer any remaining glaze on side.