David's Mesquite Smoked Texas Brisket Recipe - Allrecipes.com
David's Mesquite Smoked Texas Brisket Recipe
  • READY IN 4+ hrs

David's Mesquite Smoked Texas Brisket

Recipe by  

"My husband David gets raves for his South Texas Dilly Digs Brisket. Please read the whole recipe thoroughly before you start."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    10 mins
  • COOK

    4 hrs 30 mins
  • READY IN

    4 hrs 40 mins

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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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2005

Being a Texan myself, I am very picky about my BBQ, especially brisket. In fact, although I am a caterer and consider myself a very good cook; I was always fearful to attempt brisket. I have to say I took a risk and tried this recipe for my first attempt and it was AMAZING. My husband (a BBQ lover) raved and told me to laminate this recipe!! This brisket was so tender,easy and delicious. I even made it again in the same week for my extended family who now requests it at most family funtions. I am taking the idea of offering this to my catering customers into deep consideration as well. Thanks for the great recipe....it is definately a winner!!

 
Most Helpful Critical Review
May 10, 2008

Two hours in a smoker does not give enough smoke flavor - I followed the recipe but I still don't understand that if you have a smoker why finish in the oven? This may be a brisket but not a "smoked" brisket...

 
Jan 25, 2004

Are there 10 stars? This is one recipe that rates a "10" !! The only change I made was using an injectable marinade (garlic & herb). I used a cup and let the brisket marinate while I started the fire. The meat was very flavorful and "fork-tender". Definately one for your barbeque book !!!

 
Jan 25, 2004

This is definitely a recipe for garlic lovers! I love garlic, and I thought it was just on the brink of too much - but not quite! Like all good brisket, it takes awhile, but you sure feel official when you taste it. Even good the next day chopped with bbq sauce on a hamburger bun!

 
Apr 26, 2006

I have made this many times and it is always wonderful. I use a gas grill with wood chips and have caught the whole thing on fire a few times. It actually turns out just as good or better. I also use salt free greek seasoning and season all so I can control the amount of salt a little better. Again this is awesome and I make it as often as I can.

 
Apr 22, 2008

I baked this in the oven on 275 for 45 minutes a pound. It turned out wonderful!

 
Jul 11, 2006

followed the recipe exactly and it was perfect. All the garlic is scary, but it was not overpowering at all. We took ours out before serving. After the brisket came out of the foil,saved the juice. The next day sliced it up thin and heated the juice and layed the meat in it before making sandwiches. Yummy. Was very happy with how tender the meat came out. Excellent recipe to try for the beginner as this was our first ever.

 
Jan 25, 2004

AWESOME!!!

 

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Nutrition

  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 60.3 g
  • 93%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 38.7 g
  • 77%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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