Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Name: Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast
Prep time: 15 h 50 min
Cook time: 15 h 50 min
Total time: 15 h 50 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 Tbsp allspice, ground; 3 Tbsps ancho chile powder; 8 servings Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated; 4 kilograms brisket, untrimmed; 1 Tbsp freshly ground black pepper; 2 teaspoons canola oil; 1 Tbsp celery seeds; 1 Tbsp coriander seeds, ground; 2 Tbsps finely chopped flat-leaf parsley; 4 cloves garlic, smashed and chopped to a paste; 1 Tbsp garlic powder; 2 Tbsps kosher salt; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground black pepper; 1 Tbsp mustard seeds, ground; 1 teaspoon mustard seeds; 1 Tbsp dried oregano; 1 Tbsp smoked Spanish paprika; 1 small red onion, halved and thinly sliced; 355 milliliters red wine vinegar; 2 Tbsps sugar; 2 sticks unsalted butter, softened; 2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast might be just the main course you are searching for. This gluten free recipe serves 8. One serving contains 978 calories, 96g of protein, and 59g of fat. Hanukkah will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 15 hours and 50 minutes. This recipe is typical of Jewish cuisine. A mixture of paprika, wine vinegar, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

French Fries

Pecans

Water

Mix together all the spices in a bowl. 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.

Ingredients you will need

Spices

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (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. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)

Ingredients you will need

French Fries

Wrap

Equipment you will use

Grill

Aluminum Foil

Place the brisket fat-side up on your smoker grate and close it up for the long smoke.

Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.

Ingredients you will need

Apple Juice

Water

Meat

Equipment you will use

Frying Pan

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. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F.

Ingredients you will need

Meat

Wrap

Equipment you will use

Aluminum Foil

Remove and let rest 20 minutes before slicing.

Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid.

Equipment you will use

Aluminum Foil

Frying Pan

Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.

Ingredients you will need

Barbecue Sauce

Pinto Beans

Texas Toast

Red Onion

Grains

Honey

Rum

Preheat the grill to medium-high.

Equipment you will use

Grill

Heat the oil in a small saute pan and cook the garlic for 1 minute.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides.

Ingredients you will need

Salt And Pepper

Butter

Bread

Equipment you will use

Grill

Remove from the grill and spread 1 side of each slice with some of the garlic butter.

Ingredients you will need

Garlic Butter

Spread

Equipment you will use

Grill

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.

Ingredients you will need

Mustard Seeds