Gear for David'S Mesquite Smoked Texas Brisket
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Mesquite chips — intense smoky flavor for Texas-style beef
Post oak chunks — the wood behind Central Texas barbecue
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Ingredients
Method
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- 1.
Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning. Place mesquite wood over gray/hot charcoals. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat. Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F. Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.
Sources
RecipeNLG
Gathered
Complete your David'S Mesquite Smoked Texas Brisket kit
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mesquite chips — intense smoky flavor for Texas-style beef
Post oak chunks — the wood behind Central Texas barbecue
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
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