Smoked Beef Brisket

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 4 pound beef brisket, trimmed
1 cup red wine vinegar
1 cup water
1 onion, sliced
2 cloves garlic, minced
8 whole cloves
1 tablespoon parsley
2 bay leaves
1 teaspoon celery seeds
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil

Place brisket in a shallow pan laying flat. Combine other ingredients and pour over brisket. Cover and refrigerate for 24 hours. Turn occasionally. Remove from refrigerator and allow to reach room temperature. Prepare smoker. You will want to smoke at 200-220 degrees F. If you are using a water smoker you can put the remaining marinade in the water pan to add flavor. Place brisket on smoker and cook until the internal temperature reaches 160 degrees F. Wrap in foil and return to smoker until internal temperature reaches 195 degrees.  Remove, rest for 20 minutes and slice across grain.