Instructions: 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 35F. 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.

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