Are you ready to take your taste buds on a journey to Greece? If the answer is yes, then you’re in for a treat! In this post, you will learn how to make a mouthwatering Big Fat Greek Brisket infused with a homemade seasoning blend and a bold olive wood smoked flavor. This recipe is perfect for impressing your family and friends at your next barbecue or simply enjoying a delicious home-cooked meal. So roll up your sleeves, grab your apron, and let’s get cooking!
How to Make a Delicious Big Fat Greek Brisket with Homemade Seasoning and Olive Wood Smoked Flavor
Introduction
Do you want to learn how to make a mouthwatering brisket with a twist of Greek seasoning and an extra burst of flavor from olive wood smoke? Look no further! In this step-by-step guide, you will learn how to make a Big Fat Greek Brisket that will satisfy your craving and impress your guests.
Gather the Ingredients and Equipment
Before you start cooking, make sure to gather all the necessary ingredients and equipment. You will need:
- A 13-pound USDA choice brisket
- Kosher salt
- Black pepper
- Cumin
- Garlic powder
- Onion powder
- Paprika
- Oregano
- Thyme
- Cinnamon
- Nutmeg
- Allspice
- Bay leaves
- Olive wood for smoking
- Hunsaker Smokers Vortex Drum Smoker
- Water pan
- Spritz bottle
- Thermometer
- Aluminum foil
Prepare the Brisket
The first step in making a Big Fat Greek Brisket is to prepare the brisket. Trim the excess fat from the brisket, making sure to leave about ¼ inch of fat on top. This will help keep the meat moist during cooking.
Next, it’s time to make the Greek seasoning. Mix all the dry ingredients in a bowl, including 2 tablespoons of kosher salt, 2 tablespoons of black pepper, 1 tablespoon of cumin, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 1 tablespoon of oregano, 1 tablespoon of thyme, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of allspice, and 2 bay leaves.
Rub the Greek seasoning all over the brisket, making sure to cover every inch, including the sides and bottom. Once you’ve seasoned the brisket, wrap it in plastic wrap and let it sit in the refrigerator overnight. This will allow the seasoning to seep into the meat, making it even more flavorful.
Smoke the Brisket
The next day, you’re ready to smoke the brisket. Set your Hunsaker Smokers Vortex Drum Smoker to 275 degrees Fahrenheit and fill the water pan with water to maintain moisture. Add a few chunks of olive wood to the charcoal for an extra burst of flavor.
Once the smoker has reached the desired temperature, place the brisket on the grate and close the lid. After an hour of cooking, use a spritz bottle to spray the brisket with a mixture of water and apple cider vinegar. This will help keep the meat moist and prevent it from drying out.
Continue to cook the brisket for another 5-6 hours, depending on the size of the brisket and your desired level of doneness. Make sure to use a thermometer to check the internal temperature of the meat. Once it reaches around 200 degrees Fahrenheit, it’s time to take it off the smoker.
Wrap the brisket in aluminum foil and let it rest for at least 30 minutes. This will allow the juices to redistribute throughout the meat, making it even more tender and flavorful.
ENJOY
Once the brisket has rested, it’s time to slice and serve. Cut against the grain for the best results. You can also pair it with some tzatziki sauce or pita bread for an extra Greek twist.
Where to Find the Equipment
If you’re interested in trying out the Hunsaker Smokers Vortex Drum Smoker or using olive wood for smoking, you can find all the equipment used in this recipe on the creator’s Amazon store. You can also support them through PayPal.
FAQs
Q: What is the best way to trim the excess fat from the brisket?
A: Use a sharp knife and make sure to leave about ¼ inch of fat on top.
Q: How long should I let the brisket sit in the refrigerator after seasoning it?
A: Overnight, for at least 8 hours.
Q: Can I use a different type of wood for smoking?
A: Yes, you can use any type of wood you prefer. However, olive wood will give it a unique Greek flavor.
Q: How often should I check the internal temperature of the brisket?
A: You should check the temperature every hour or so to prevent overcooking.
Q: How long should I let the brisket rest before slicing it?
A: At least 30 minutes to allow the juices to redistribute throughout the meat.
