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
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.
Ingredients
- 10-13 lb brisket
Dry Rub
- 2 tbsp black pepper
- 2 tbsp granulated garlic
- 2 tbsp thyme
- 1½ tbsp salt
Herbs for Smoking
- rosemary
- bay leaf
- thyme
- oregano
Instructions
- 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!
Video
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