David's Mesquite Smoked Texas Brisket

Method5 steps · about 5 hr 15 min

1. 1

   Step 1: Make deep cuts in the brisket with a paring knife. Push the peeled garlic (15 cloves) cloves into the cuts and sprinkle generously with Greek-style seasoning (¼ cup).

   Uses 8 pounds beef brisket · 15 cloves garlic, peeled · ¼ cup Greek-style seasoning

2. 2

   Step 2: On an outdoor smoker, place thoroughly soaked mesquite wood over hot gray charcoal so that it smokes.

3. 3

   Step 3: Put the brisket fat side down on the grill away from the fire. Smoke for 2 hours without turning the meat.

   Smoke brisket · 120 minUses Garlic-studded seasoned brisket

4. 4

   Step 4: Remove the brisket from the grill and wrap it tightly in two layers of heavy-duty aluminum foil. Place on a baking sheet in a 250°F (120°C) oven for about 2 hours, continuing longer if needed until a probe enters the meat easily.

   Oven roast brisket · 120 minUses Mesquite-smoked brisket

5. 5

   Step 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.

   Rest brisket · 60 minUses Tender foil-wrapped brisket