Barbecued Brisket

True Texas-style smoked Barbecued Brisket with a twist - tons of fresh garlic and it's rubbed with Greek seasonings.

You have to try this to believe how flavorful and moist the meat is.

The garlic does not over power the flavor, and the hours spent over mesquite chips gives it an authentic smoke-house essence that you only find at the best barbecue joints in West Texas.

Friends and family will welcome the change from heavily sauced beef that often passes for barbecue brisket. Think of it this way - if you really miss your sauce, serve it on the side.

You'll be tempted for put it back in the jar!

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Ready In: 4 hours 40 minutes

Mesquite Smoked Texas Barbecued Brisket

6 pounds beef brisket
1/4 cup Greek-style dry seasoning
10 cloves garlic, peeled
1 cup mesquite wood chips, soaked for at least 1 hour

Light a charcoal barbeque or gas grill for medium heat.

Rub the Greek seasoning all over the brisket on both sides. Cut shallow slits in the meat and insert the peeled garlic cloves.

Set the barbeque for indirect heat - push all the coals to one side, or turn off the burner on one side of the gas grill. Put the soaked mesquite chips over the hot coals once they turn ashy.

Place the seasoned brisket, fat side down, on the side of the grill away from the heat. Close the lid and let it cook for 2 hours - do not open the cover and do not turn the meat.

Before the meat has grilled for the 2 hours, preheat the oven to 250F.

Wrap the grill meat in a double thickness of heavy aluminum foil. Tightly seal the edges of foil to keep any moisture from escaping.

Put the wrapped brisket on a baking sheet or baking dish and put it in the preheated oven. Cook for 2 more hours.

Remove the meat and let it sit, still wrapped in foil, for 1 hour. Carefully unwrap the brisket and move it to a cutting board. Save any juices that have collected in the foil.

Carve the beef into slices and serve with the collected juices or your favorite sauce.

Good To Know - Any seasoning would work as well with this method of preparing a brisket.

Try a Cajun-style seasoning mix or any favorite you might have.

Garlic works well with Mediterranean spices and herbs, so look for a mix with oregano, thyme, marjoram and rosemary.

Food For Thought - If you don't want to serve the whole brisket for dinner, save a piece, unsliced, for sandwiches the next day.

Toast some hamburger buns and spread them with a spicy mayonnaise, then layer on thin slices of the brisket with thinly sliced red onions and tomatoes.

Top it with Swiss cheese and lightly melt it under the broiler.

Unbelievable!

Yield 12 servings
Amount Per Serving: Calories 717, Fat 60g, Cholesterol 166mg