Best Texas Mesquite Brisket Recipes

DAVID'S MESQUITE SMOKED TEXAS BRISKET

David's Mesquite Smoked Texas Brisket image

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

Provided by Heloise

Categories Main Dishes Roast Recipes

Time 4h40m

Yield 16

Number Of Ingredients 3

Ingredients

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

Steps:

Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning.
Place mesquite wood over gray/hot charcoals.
Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat.
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.
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.

Nutrition Facts : Calories 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, Sodium 498.2 mg

TEXAS MESQUITE BRISKET

Texas Mesquite Brisket image

This is a scrumptious brisket! And, as far as briskets go, it is fairly easy to make. The meat slices like butter. Then topping with the juices mixed with BBQ sauce is just yummy. This brisket will please any crowd.

Provided by Sheri Mullins @shlymu64

Categories Beef

Number Of Ingredients 7

Ingredients

1 - beef brisket (untrimmed, with fat) 12-15 pounds
1 - onion, sliced
- Morton's Season All (seasoned salt)
- throw away aluminum pan
- aluminum foil
1 bottle(s) favorite bbq
- wood fire grill (using mesquite wood)

Steps:

Preheat oven to 225 degrees. Open brisket and rinse.
Sprinkle with Season All (both sides) and place in aluminum pan, fat side up.
Place the sliced onion over the top of the brisket.
Cover with aluminum foil; bake for 9 hours in oven. (See NOTE)
Meanwhile, using mesquite wood in grill, start fire in grill and let fire die down to 200-250 degrees. (My husband will soak 1 large piece of wood in water to get more smoke).
Take brisket from oven and place in smoker for 2 hours. May need to drain some of the juices off.
Remove brisket from grill; take a tablespoon and scrape fat from brisket. If brisket is done, it should come off very easily.
Remove brisket from pan and place on cutting board. With electric knife, slice brisket against the grain and place in another pan.
Mix 1/2 cup of brisket juice with BBQ sauce and pour over sliced brisket. Cover with foil. You can place in oven on warm until time to serve.
Mix another 1/2 cup of juice with 1 cup of BBQ and place in gravy boat to serve.
NOTE (1): Sometimes we don't have time to fire up the grill. When that happens, we typically cook the brisket 10 hours in the oven; drain some of the juice and mix 2-1 (juice to BBQ sauce) and pour over brisket; cover with foil and return to oven for 1 hour.
NOTE (2): Remove brisket from oven; take a tablespoon and scrape fat from brisket. Remove brisket from pan and place on cutting board. With electric knife, slice brisket against the grain and place in another pan.
NOTE (3): Mix 1/2 cup of brisket juice with BBQ sauce and pour over sliced brisket. Cover with foil. You can place in oven on warm until time to serve. Mix another 1/2 cup of juice with 1 cup of BBQ and place in gravy boat to serve.