Slow Smoked Mediterranean Brisket
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 temperature or overnight in the refrigerato
Stack 5 - 6 cups of the mesquite briquets on one side of the grill bottom. Line the opposi
te side with a double layer of heavy duty foil, like a drip pan. Light coals and allow the
coals to ashen (300°F). If using a gas grill, see manufacturer's instructions for smo
king. 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 briquets 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 D
uty Foil. Tightly wrap and seal brisket in the foil and place back in pan on the indirect
heat side of the grill. Continue adding briquets every hour and cook brisket for 2 more ho
urs until internal temperature reaches 190°F.
Remove brisket from the grill, place on baking sheet (still wrapped in foil), cover with s
everal dishtowels and let rest for 30 minutes before slicing. Slice
brisket and serve with
the juices formed in the foil.
Calories: 470, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 95mg, Sodium: 470mg, Carboh
ydrates: 3g, Dietary Fiber: 1g, Sugar: 0g, Protein: 47g
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