Cookbook:Texas Brisket Sandwiches

Cookbook | Ingredients | Recipes | Texas cuisine

Ingredients

• 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 tsp cayenne pepper
• Large mesquite chunks
• 1 Tbs garlic powder
• 1/4 cup paprika
• 2 Tbs hot sauce
• 9 hamburger buns
• 3 Tbs molasses

Procedure

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

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.