Smoked Beef Brisket Recipe

For a little extra effort and this Smoked Beef Brisket Recipe, you can make a Texas mesquite-smoked brisket for a crowd that will never be forgotten. This version features Greek-style seasoning and lots of garlic.

It might sound like a lot, but the long cooking time blends the flavors perfectly.

You will need a bag of mesquite wood chips for this brisket recipe. Be sure to soak them for an hour before you use them so that they don't burn up on the hot coals.

It's also advisable to get some heavy-duty aluminum foil for the baking portion of this brisket recipe - you don't want any of the juices running out!

Texas Mesquite Smoked Beef Brisket Recipe

1 whole brisket, about 8 pounds
5 cloves of garlic slivered
1/4 cup Greek-style seasoning
3 cups of soaked mesquite wood chips

Light a charcoal barbeque. When the charcoal is gray, sprinkle them with the mesquite wood chips.

Make numerous slits all over the brisket. Insert slivers of garlic into each slit. Rub the brisket on both sides with the Greek seasoning. Use more seasoning if you need to - the brisket should be liberally coated.

Put the brisket over the hot coals, fat side down, and smoke it for 2 hours. Do not turn the meat over, and keep it covered.

Preheat the oven to 250F.

Take the brisket off the grill and wrap it tightly in a double thickness of aluminum foil. Put the packet on a sheet pan and into the oven for 2 hours. After 2 hours, let the brisket sit, still wrapped in foil, for about 30 minutes.

Carefully unwrap the brisket and strain off the juices into a small container. Transfer the meat to a cutting board and cut the brisket in thin slices, cutting against the grain. Transfer the sliced meat to a warmed platter and pour the juices over it.

Serve warm.

Serves 12 to 14

On Your Own - You can buy Greek seasonings at gourmet markets or on-line. Or you can use this recipe and keep it in your pantry for using on burgers and chicken as well as smoked beef brisket.

Greek-style Seasoning For Smoked Beef Brisket

2 tablespoons dried oregano
1 tablespoon dried rosemary
1 tablespoon dried onion
2 teaspoons granulated garlic
1 teaspoon ground fennel seeds
1 teaspoon dried lemon peel or dried lemon verbena
1/2 tablespoon ground black pepper
1 tablespoon kosher salt

Mix the dried spices together and whirl them in a food processor or blender until they are coarsely ground. Store in a covered container.

This recipe is easily doubled or tripled, so don't be afraid of ending up with a lot of different spices - make a big batch of this blend. You will enjoy it on this Smoked Beef Brisket Recipe.