Cookbook:Texas Brisket Sandwiches

Cookbook | Ingredients | Recipes | Texas cuisine

Ingredients

• 1 ea. (8 pounds) beef brisket, trimmed to ¼ inch of fat
• 2 Tbsp salt
• 2 Tbsp black peppercorns, cracked
• ¾ cup apple cider vinegar
• ¾ cup yellow mustard, divided
• 2 tsp cayenne pepper
• 1 Tbsp garlic powder
• ¼ cup paprika
• 2 Tbsp hot sauce
• 9 hamburger buns
• 3 Tbsp molasses
• Large mesquite chunks

Procedure

1. Combine hot sauce, molasses, vinegar, and ¼ cup mustard. Pour into a spray bottle and set aside.
2. Coat brisket with ½ 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°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°F.
5. Remove brisket from smoker and let rest ½ 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°F. Place ¾ 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.