Braised Mediterranean Beef Brisket

Ingredients

Units of Measurement:

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Steps

• 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.

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• 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.

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  Ingredients

  • 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.

  

  Grill: 180 ˚F

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• 4

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

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• 5

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

  

  Grill: 250 ˚F

  

  Probe: 250 ˚F

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• 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.

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  Ingredients

  • 1 Cup beef stock

• 7

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

  

  Grill: 250 ˚F

  

  Probe: 204 ˚F

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• 8

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

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