Ingredients
8 pounds beef brisket
15 cloves garlic, peeled
1/4 cup Greek-style seasoning
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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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
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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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.