David's Mesquite Smoked Texas Brisket recipe

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8 pounds beef brisket
15 cloves garlic, peeled
¼ cup Greek-style seasoning

Nutrition Info

716.6 calories
carbohydrate: 1.8 g
cholesterol: 165.6 mg
fat: 60.3 g
fiber: 0.2 g
protein: 38.7 g
saturatedFat: 24.2 g
servingSize: -
sodium: 498.2 mg
sugar: : -
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

16 servings

Recipe Note

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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