Braised Mediterranean Beef Brisket

• Difficulty2/5
• Prep time20 mins
• Cook time9 hrs
• Serves8 - 12
• HardwoodMesquite

Forget everything you know about brisket and dive head-first into Mediterranean braised beef, seasoned with rosemary, cumin, and oregano.

• 3 tbsp dried rosemary
• 2 tbsp ground cumin
• 2 tbsp dried coriander

• 1 tbsp dried oregano
• 2 tsp ground cinnamon
• 1/2 tsp salt

• 1 (6-8 lb) beef brisket
• 1 cup beef stock

• 3 tbsp dried rosemary
• 2 tbsp ground cumin
• 2 tbsp dried coriander
• 1 tbsp dried oregano

• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 (6-8 lb) 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 lb. 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, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave temperature set to Smoke, and pre-heat, lid closed (10-15 minutes).

Place brisket fat side up on the grill grate, insert thermometer probe and smoke for 4 hours.

After 4 hours turn grill up to 250F.

When internal meat temperature reaches 160F, 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 is 204F.

Remove brisket and allow it to rest in the foil for at least 30 minutes before slicing. Enjoy!

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