Texas Smoked Brisket Toast

Votes: 4

Time: 8 hours 40 minutes
Complexity: easily
Servings: 8

Texas, like all southern US states, has a rich barbecue tradition. Beef brisket is the preferred smoked cut. Although this cut of meat is a bit tough, if you follow all the smoking rules, you'll get a tender, melt-in-your-mouth piece of meat. Brisket is best used in sandwiches and open-faced patties. Place a few slices of meat on flavorful garlic toast, season with pickled onions, and enjoy a true Texas sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brisket

Beef brisket weighing 3.5 – 4.5 kg, do not cut off the corner
3 tbsp. chili powder with ancho pepper
2 tablespoons coarse salt
1 tbsp. ground allspice
1 tbsp celery seeds
1 tbsp ground coriander seeds
1 tbsp garlic powder
1 tbsp mustard seeds, ground
1 tbsp. l. dried oregano
1 tbsp. l. smoked paprika
1 tbsp. ground black pepper
2 cups apple juice (in a spray bottle)
Barbecue sauce, heated
Additionally: 3 cups of oak or hickory chips (or 6 sticks), soaked in water for 1–3 hours

Texas Grilled Toast

2 loaves white toast bread, cut into 5cm slices.
2 tsp rapeseed oil
4 cloves garlic, crushed
250 g softened butter
2 tbsp finely chopped parsley

Pickled red onions

1.5 cups red wine vinegar
2 tablespoons of sugar
1 tsp. mustard seeds
1 small red onion, thinly sliced into half rings

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Combine all the spices in a bowl. Rub the mixture generously over the brisket, wrap it tightly in plastic wrap, and refrigerate for at least 4 hours or up to 24 hours. An hour before smoking, remove the meat from the refrigerator, remove the wrap, and let it sit at room temperature.
Heat the smoker to 107°C (225°F) with charcoal and a few handfuls of soaked wood chips. Maintain this temperature throughout the entire smoking process.

If you're smoking on a grill, create an indirect heat zone by moving all the coals to one side and sprinkling them with wood chips. Maintain a heat temperature of 230°F (107°C) throughout the smoking process, adding more wood chips as needed before wrapping the brisket in foil..

Place the brisket on the smoker grate, fat side up, and close for long smoking.

Open the grill/smoker every 1-2 hours and generously spray the brisket with apple juice to prevent the meat from drying out. Also, if your smoker allows it, pour apple juice into the drip tray.
When the internal temperature of the meat reaches 165-175°F (74-76°C), after about 4 hours, wrap the brisket in aluminum foil and continue smoking for another 3 hours 30 minutes to 4 hours 30 minutes. This little trick is very helpful, especially for beginners, in tenderizing the meat. At a temperature of about 195°F (90°C), smoking time is 1 hour 30 minutes per pound (0.5 kg).
The brisket is ready when the internal temperature reaches 185°F (85°C). Remove it from the smoker and let it rest for 20 minutes. Place the foil over a large drip tray to catch any spills. Trim off the sharp, charred edge of the brisket and set it aside for another dish (e.g. Pinto beans with meat rinds). Then thinly slice the meat across the grain.

Texas Grilled ToastHeat the oil in a small saucepan and sauté the garlic for 1 minute. Cool slightly, then stir in the butter and season with salt and pepper to taste. Grill the bread on both sides until golden brown. Brush the tops of the toasted bread with garlic butter.
Spread BBQ sauce on Texas toast and top with a few slices of brisket and pickled onions.

Recipe Texas smoked brisket.

Cabernet Sauvignon red wine goes well with this dish.

Pickled onions

In a small saucepan, bring the vinegar, sugar, mustard seeds, and 1 tablespoon of salt to a boil. Boil for about 1 minute, until the sugar and salt are completely dissolved. Pour the liquid into a small bowl and let cool for 10 minutes. Add the onion rings to the marinade, cover, and refrigerate for at least 1 hour or up to 24 hours.