braised mediterranean beef brisket
3 Tablespoon dried rosemary
2 Tablespoon Cumin Seeds, ground
2 Tablespoon Coriander, Dried
1 Tablespoon dried oregano
2 Teaspoon ground cinnamon
1/2 Teaspoon salt
8 Pound beef brisket
1 Cup beef stock
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.
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.
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
Place brisket fat side down on the grill grate, insert thermometer probe and smoke for 4 hours.
After 4 hours, turn grill up to 250℉ and preheat.
When internal meat temperature reaches 160℉, remove brisket from the grill and wrap in foil along with beef stock - DO NOT remove thermometer probe.
Place foiled brisket back on grill and cook until internal temperature reaches 204℉.
Remove brisket and allow it to rest in the foil for at least 30 minutes before slicing. Enjoy!