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Slow Smoked Mediterranean Brisket
Prep Time:
15 minutes
Cook Time:
5 hours
10 - 12 servings

1/4 c. Hill Country Fare Cumin

1/4 c. ground coriander

1/4 c. crushed red pepper

2 Tbsp. dried basil

1/2 c. H-E-B Olive Oil

6 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped

7 lb. untrimmed beef brisket, about 1/2 inch of fat layer

1 large shallow disposable aluminum roasting pan

• salt and pepper, to taste

1 large bag H-E-B Mesquite Briquets


Combine spices, olive oil and garlic in a bowl.
Place brisket in foil roasting pan and rub in spices. Season to taste
with salt and pepper. Allow brisket to marinate for 1 hour at room tem
perature or overnight in the refrigerator.
Stack 5 - 6 cups of the mesquite briquets on one side of the grill bot
tom. Line the opposite side with a double layer of heavy duty foil, li
ke a drip pan. Light coals and allow the coals to ashen (300°F). I
f using a gas grill, see manufacturer's instructions for smoking. Have
a full tank of gas before you start.
Place seasoned brisket, fat side up, on grill rack over foil drip pan
away from the coals. (indirect grilling). Save roasting pan for step 5
. Cover the grill and smoke brisket for 2 1/2 hours, adding 8 to 10 br
iquets every 30 minutes to keep the slow smoking fire going.
Remove brisket from grill. Place on a double layer large sheet of H-E-
B Extra Wide Heavy Duty Foil. Tightly wrap and seal brisket in the foi
l and place back in pan on the indirect heat side of the grill. Contin
ue adding briquets every hour and cook brisket for 2 more hours until
internal temperature reaches 190°F.
Remove brisket from the grill, place on baking sheet (still wrapped in
foil), cover with several dishtowels and let rest for 30 minutes befo
re slicing. Slice brisket and serve with the juices formed in the foil

Nutritional Information

Calories: 470, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 95mg, S
odium: 470mg, Carbohydrates: 3g, Dietary Fiber: 1g, Sugar: 0g, Protei
n: 47g


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