David's Mesquite Smoked Texas Brisket

David's Mesquite Smoked Texas Brisket

17

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

Ingredients

4 h 40 m {{adjustedServings}} servings 717 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

17
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 t...

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...

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 "s...