This recipe will take time and patience but the finished Mediterranean Herb Smoked Barbecue Brisket is worth the wait. The slow cooking time allows for a tender texture and rich flavor.
Herb Smoked Barbecue Brisket
- 10-13 lb brisket
- 2 tbsp black pepper
- 2 tbsp granulated garlic
- 2 tbsp thyme
- 1½ tbsp salt
Herbs for Smoking
- bay leaf
- Trim the fat to ¼" thick. Mix the dry rub ingredients together and coat the brisket evenly on all sides. Let sit from 4 to 24 hours.
- Place briquettes on the sides of the barbecue. In the center of the barbecue, below the rack, place a large aluminum pan filled with water. The fresh smoking herbs will be placed directly on top of the briquettes. The barbecue should be between 225-250°F. Keep an eye on the water pan, herbs and briquettes, replenishing when needed. If you have a barbecue thermometer available, stick one probe into the meat and one probe in the barbecue to monitor the temperatures.
- When the internal temperature of the brisket reaches 165°F wrap it in aluminum foil with fresh herbs and continue cooking until it reaches 205°F. This will take between 4.5-6 hours. Once it reaches temperature place the brisket in a empty cooler, to keep it warm, and let rest for 30 minutes to 2 hours.
- After it has rested slice thinly, top with glaze and serve!