Cookbook:Texas Brisket Sandwiches

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Cookbook | Ingredients | Recipes

Ingredients[edit]

  • 1 (8 pound) beef brisket, trimmed to 1/4 inch of fat
  • 2 tbs salt
  • 2 tbs black peppercorns, cracked
  • 3/4 cup apple cider vinegar
  • 3/4 cup yellow mustard, divided
  • 2 tbs cayenne pepper
  • Large mesquite chunks
  • 1 tbs garlic powder
  • 1/4 cup paprika
  • 2 tbs hot sauce
  • 9 hamburger buns
  • 3 tbs molasses

Procedure[edit]

  1. Combine hot sauce, molasses, vinegar, and 1/4 cup mustard. Pour into a spray bottle and set aside.
  2. Coat brisket with 1/2 cup of the mustard. Set aside.
  3. Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight.
  4. The next day, heat up a smoker to 200 degrees F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200 degrees F.
  5. Remove brisket from smoker and let rest 1/2 hour. Separate along the fat line and slice thinly across the grain.
  6. Finely chop slices and toss with remaining vinegar mixture. Place 1/9 into each bun and serve warm.

Notes, Tips, and Variations[edit]

If you don't have a smoker, just preheat your oven to 190 degrees F. Place 3/4 cup soaked mesquite chips in the bottom of a roasting pan and add a rack and your rubbed brisket. Cover tightly with foil and cook the same.