-Rub your Meat-with
      6 lg Garlic Cloves minced

           -Marinade Paste_
      2 ts Paprika sweet,hungarian

      1 ts Szechuan Peppercorns

           Measured whole-crushed
      1 ts Black Pepper whole

           Measured whole-crushed
  1 1/2 ts Fresh Oregano

           Measured whole-crushed
  1 1/2 ts Dry mustard (Sunbird)

      1 ts Sugar

      1    Juice of one Lemon

      2 ts Red Wine

      2 ts Lemongrass Oil (mine)

  Crush garlic and rub into meat, slightly score brisket to insure
  penetration.
  Place Black Peppercorns, Szuchuan Peppercorns, and fresh Oregano into
  Cuisinart
  Spice grinder and pulse until fine. Place dry ingredients, including
  pepper mix
  into small bowl and mix well. Add the wet ingredients and combine, add
  more red
  wine if the mix is too thick. Rub into meat and marinate for several days.
  For a whole brisket use a two gallon plastic bag. Put the meat into
  the bag and apply the marinade.