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Braised Mediterranean Beef Brisket

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12

Mesquite

Forget everything you know about brisket and dive head-first into Mediterranean braised beef, seasoned with rosemary, cumin, and oregano.

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  • 3 Tablespoon dried rosemary

  • 2 Tablespoon ground cumin seeds

  • 2 Tablespoon Coriander, Dried

  • 1 Tablespoon dried oregano

  • 2 Teaspoon ground cinnamon

  • 1/2 Teaspoon salt

  • 8 Pound beef brisket

  • 1 Cup beef stock

  • 1

    For a 6 to 8 lb brisket, plan for 8 to 12 hours of cook time, roughly 90 minutes per pound. A remote probe thermometer is critical to use for brisket.

  • 2

    Mix all seasoning together and coat brisket liberally. Wrap in plastic wrap. Let the wrapped brisket sit 12 to 24 hours in the refrigerator. Allow plenty of time for cooking.

    • 3 Tablespoon dried rosemary

    • 2 Tablespoon ground cumin seeds

    • 2 Tablespoon Coriander, Dried

    • 1 Tablespoon dried oregano

    • 2 Teaspoon ground cinnamon

    • 1/2 Teaspoon salt

    • 8 Pound beef brisket

  • 3

    When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F

  • 4

    Place brisket fat side down on the grill grate, insert thermometer probe and smoke for 4 hours.

  • 5

    After 4 hours, turn grill up to 250℉ and preheat.

    250 ˚F

    250 ˚F

  • 6

    When internal meat temperature reaches 160℉, remove brisket from the grill and wrap in foil along with beef stock - DO NOT remove thermometer probe.

    • 1 Cup beef stock

  • 7

    Place foiled brisket back on grill and cook until internal temperature reaches 204℉.

    250 ˚F

    204 ˚F

  • 8

    Remove brisket and allow it to rest in the foil for at least 30 minutes before slicing. Enjoy!