David's Mesquite Smoked Texas Brisket |
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Prep Time: 10 Minutes Cook Time: 270 Minutes |
Ready In: 280 Minutes Servings: 16 |
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My husband David gets raves for his South Texas Dilly Digs Brisket. Please read the whole recipe thoroughly before you start. Ingredients:
8 pounds beef brisket |
15 cloves garlic, peeled |
1/4 cup greek-style seasoning |
Directions:
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.
2. Place mesquite wood over gray/hot charcoals.
3. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat.
4. 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.
5. 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.
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