Recipes December 2003 Wildcat Creek Brisket

Wildcat Creek Brisket

Wildcat Creek Brisket
Wildcat Creek Brisket

Wildcat Creek Brisket


1 beef brisket (5-7 pounds)
Greek seasoning
Pepper and salt to taste
1 fresh lemon
2 fresh limes
1 large sweet onion
4-6 cloves garlic
1 (16-ounce) bottle Italian dressing


Cut excess fat from brisket and place in a large sealable container. Sprinkle with Greek seasoning, pepper and salt. Squeeze lemon and lime juices over meat. Slice onion and garlic and put on top along lemon and lime halves. Pour Italian dressing over all. Cover and allow to marinate overnight in refrigerator. The next day, remove garlic and onions and set aside. Place the brisket on hot grill over charcoal and hickory and sear on all sides. Move brisket so it is not directly over the heat and cook for 1 hour. Remove from grill and place on foil. Place onions and garlic back on top. Return to heat for another hour or until desired tenderness. Remove from grill and let rest for 10 to 15 minutes. Carve into thin slices across the grain. Arrange on platter and garnish with lettuce, tomato, lemon and lime slices.
-Jim Cravey, Commodity Department