Brisket (Texas Style)

Name: Brisket (Texas Style)
Cook time: 540 min
Total time: 540 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 Packer Beef Brisket, 12–14 lb (~5.5–6.5 kg), trimmed; 4 tbsp Kosher Salt; 4 tbsp Coarse Black Pepper, 16-mesh preferred; 2 tbsp Yellow Mustard, optional, as binder; 12 slices of White Bread; 1 large White Onion, sliced; 1 cups Dill Pickle Chips; 1/2 cups Pickled Jalapeños; 1 cups Texas-Style Barbecue Sauce, optional

This Texas-style brisket is a celebration of simple, bold flavors: a well-trimmed, slow-smoked beef brisket rubbed with salt and pepper and finished with a caramelized bark. Sliced thin and served on soft white bread with crunchy onion, tangy dill pickles, spicy pickled jalapeños and a splash of barbecue sauce, it’s classic, comforting barbecue done right.

This Texas-style brisket is a celebration of simple, bold flavors: a well-trimmed, slow-smoked beef brisket rubbed with salt and p... Show more

Traditional American Recipe

Health Grade

D+ · Occasional

Rating

4.7

Time

9 hrs

Price

1,04 €

Calories

519 kcal

low calorie

high protein

low sugar

comfort food

Method

Prepare brisket

Pat the Packer Beef Brisket dry with paper towels and set it on a tray or board. If you are using Yellow Mustard, spread on a very thin film over every side, just enough to make the surface tacky so the rub sticks.

Season brisket

In a small bowl, mix Kosher Salt and Coarse Black Pepper (16-mesh preferred), then coat the brisket all over. Press the seasoning in with your hands so it forms a thick, even crust.

Preheat oven

Heat the oven to 275° F. Set a rack inside a roasting pan or on a rimmed baking sheet, and keep a kitchen thermometer nearby so you can check the meat quickly.

Roast brisket

Put the brisket fat-side up on the rack and roast uncovered for 5 hours, until the bark is dark mahogany and set. If the top gets darker than you want, tent it loosely with foil. Wrap the brisket tightly in foil and keep roasting for 2 more hours, until the thickest part reads about 203° F and a probe slides in with very little resistance.

Rest brisket

Take the brisket out, keep it wrapped, and let it rest for 1 hour on the counter. This helps the juices settle so the slices stay moist.

Slice brisket

Unwrap the brisket and slice it across the grain into pencil-thick slices. When the grain changes direction near the point, turn the brisket and keep slicing against the fibers so every piece stays tender.

Serve brisket

Pile the brisket onto White Bread and serve it with White Onion (sliced), Dill Pickle Chips, and Pickled Jalapeños on the side. Pass Texas-Style Barbecue Sauce (optional) at the table for anyone who wants it, and build simple Texas-style sandwiches with a little onion and pickle in each bite.