Smoked, Spice Rubbed, Texas-Style Brisket On Texas Toast
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 tbsps
Ancho Chile (powder)1 tbsp
Allspice (ground)1 tbsp
Celery Seed1 tbsp
Coriander Seed (ground)1 tbsp
Garlic Powder1 tsp
Mustard Seed1 tbsp
Oregano (dried)1 tbsp
Spanish Paprika (smoked)2 tsps
Canola Oil1.5 cups
Red Wine Vinegar2 tbsps
SugarDirections:
1
Watch how to make this recipe
2
Special equipment: 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours Mix together all the spices in a bowl
3
Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours
4
Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap
5
Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips
6
This temperature should be maintained throughout the entire smoke
7
(If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top
8
Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil
9
) Place the brisket fat-side up on your smoker grate and close it up for the long smoke
10
Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out
11
Also keep apple juice in the water pan if you are using a water smoker
12
When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours
13
This little trick is a big help in getting the meat tender, especially for beginners
14
Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound
15
The brisket is done when the internal temperature reaches 185 degrees F
16
Remove and let rest 20 minutes before slicing
17
Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid
18
Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends)
19
After the points are removed, look to see which way the grain runs and slice thinly across the grain
20
Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions
21
Preheat the grill to medium-high
22
Heat the oil in a small saute pan and cook the garlic for 1 minute
23
Let cool slightly
24
Stir in the butter and season with salt and pepper
25
Grill the bread until lightly golden brown on both sides
26
Remove from the grill and spread 1 side of each slice with some of the garlic butter
27
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute
28
Transfer to a small bowl and let cool for 10 minutes
29
Add the onions and stir to combine
30
Cover and refrigerate for at least 1 hour and up to 24 hours