Recipe by Heloise
"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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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!!
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...
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 !!!
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!
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.
I baked this in the oven on 275 for 45 minutes a pound. It turned out wonderful!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
David's Mesquite Smoked Texas Brisket
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 543
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