4 lb Beef brisket

Water HONEY AND SPICE GLAZE 2 Lemons,medium size

1/2 c Honey

2 tb Mixed pickling spice,crushed

2 ts Salt

APPLE MUSTARD GLAZE 1 pk Apple jelly(11oz)

1/3 c White wine,dry

3 tb Green onions,minced

3 tb Mustard,prepared

1 1/2 ts Salt

3/4 ts Curry powder

1/2 ts Pepper,cracked

APRICOT GLAZE 1 cn Apricot halves,drained(17oz)

2 tb Sugar

2 tb Salad oil

2 tb White vinegar

1 ts Salt

1/4 ts Cloves,ground

1. In 5 to 8 quart saucepot over high heat, heat brisket and enough

water to cover brisket to boiling. Reduce heat to low; cover and simmer 2 to 2 1/2 hours, until meat is fork tender. Remove meat to plate; cover and refrigerate. 2. About 1 hour before serving, prepare outdoor grill for barbecuing.

Meanwhile, prepare one of the glazes. 3. Place brisket on grill over medium low heat; cook 30 minutes or

until heated through, brushing with glaze and turning occasionally. TO BAKE IN OVEN: Early in day or day ahead, precook beef brisket as above. About 1 hour before serving, preheat oven to 35'F. Meanwhile, prepare one of the glazes. Place brisket in 13x9" baking pan; bake 45 minutes or until meat is heated through, brushing occasionally with glaze. *** HONEY AND SPICE GLAZE *** 1. Remove peel from 2 lemons; trim off as much white membrane as

possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoon juice. 2. In 1 quart saucepan over medium heat, cook lemon peel and juice,

honey, mixed pickling spice, and salt aboput 5 minutes. *** APPLE MUSTARD GLAZE *** 1. In 1 quart saucepan over medium heat, cook jelly, wine, green

onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors. *** APRICOT GLAZE *** 1. In blender at medium speed or in food processor with knife blade

attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth. Pour into small bowl.