How to make it

  • With a sharp paring knife, make deep cuts into the brisket and put your cloves into the cuts. Sprinkle brisket liberally with Greek seasoning. Add mesquite wood to your preheated gray/hot charcoals. Put your brisket on the grill fat side down. Do not turn the meat for 2 hours while it smokes on the grill. Remove meat from grill and wrap twice in aluminum foil (extra heavy). Place on a cookie sheet in oven for 2 hours at 250 degrees F. Remove from oven, while still wrapped in foil, and let sit for 30 minutes to 1 hour before serving. The allows the juice to thouroughly absorb into the meat.

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