Texas Brisquet

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Prep Time: 35 minutes
Cook Time: 8 hours
Servings: 2
Calories: 1199kcal

Ingredients

Texas Brisket Sandwich

  • 1 TBSP Brown sugar
  • 1 TBSP Paprika
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Chili powder
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¼ tsp Cayenne pepper
  • 2 lb Beef brisket
  • 2 Brioche buns or hamburger buns
  • ½ cup Barbecue sauce optional

Potato Wedges

  • 2 TBSP Extra-virgin olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • ½ tsp Dried oregano
  • ½ tsp Dried thyme
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 2 Russet potatoes cut into wedges
  • Ketchup

Steamed Broccoli

  • 2 cups Broccoli cut into florets
  • Salt
  • Black pepper

Beer

  • 24 oz IPA beer cold
US Customary - Metric

Instructions

  • Preheat the oven to 300℉ (148℃). (Alternatively, use a slow cooker and cover the brisket ¾ of the way with broth or water.)
  • In a bowl, mix together brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the dry rub.
  • Pat the beef brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap in foil and place fat side up on a baking sheet. Cook the brisket in the oven for 3 hours (or in the slow cooker for 6–8 hours). Turn off the oven and let the brisket rest for about 30 minutes before slicing.
  • Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a large bowl, combine olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, and black pepper. Toss the potato wedges in the seasoning mixture until evenly coated.
  • Arrange the wedges in a single layer on the baking sheet, ensuring they arent overlapping. Bake for 25–30 minutes, flipping halfway, until golden brown and crispy on the outside and tender inside.
  • Steam the broccoli: Bring a pot of salted water to a boil. Add broccoli florets, reduce heat, and simmer for 5–7 minutes until bright green and tender. Drain and season with salt and pepper. Set aside.
  • Slice the brisket thinly against the grain.
  • Assemble the sandwiches: Place sliced brisket on the bottom bun and spoon barbecue sauce on top (if using). Cover with the top bun.
  • Serve the Texas brisket sandwiches with potato wedges, steamed broccoli, ketchup, and cold IPA beer.
  • Save or freeze any leftover brisket for future meals.

Nutrition

Calories: 1199kcal | Carbohydrates: 85g | Protein: 103g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 281mg | Sodium: 2313mg | Potassium: 3005mg | Fiber: 8g | Sugar: 33g | Vitamin A: 3201IU | Vitamin C: 92mg | Calcium: 153mg | Iron: 14mg

Texas Brisquet

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 8 hours
Servings 2
Calories 1199 kcal

Ingredients
 
 

Texas Brisket Sandwich

  • 1 TBSP Brown sugar
  • 1 TBSP Paprika
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Chili powder
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¼ tsp Cayenne pepper
  • 2 lb Beef brisket
  • 2 Brioche buns or hamburger buns
  • ½ cup Barbecue sauce optional

Potato Wedges

  • 2 TBSP Extra-virgin olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • ½ tsp Dried oregano
  • ½ tsp Dried thyme
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 2 Russet potatoes cut into wedges
  • Ketchup

Steamed Broccoli

  • 2 cups Broccoli cut into florets
  • Salt
  • Black pepper

Beer

  • 24 oz IPA beer cold

Instructions
 

  • Preheat the oven to 300℉ (148℃). (Alternatively, use a slow cooker and cover the brisket ¾ of the way with broth or water.)
  • In a bowl, mix together brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the dry rub.
  • Pat the beef brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap in foil and place fat side up on a baking sheet. Cook the brisket in the oven for 3 hours (or in the slow cooker for 6–8 hours). Turn off the oven and let the brisket rest for about 30 minutes before slicing.
  • Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a large bowl, combine olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, and black pepper. Toss the potato wedges in the seasoning mixture until evenly coated.
  • Arrange the wedges in a single layer on the baking sheet, ensuring they arent overlapping. Bake for 25–30 minutes, flipping halfway, until golden brown and crispy on the outside and tender inside.
  • Steam the broccoli: Bring a pot of salted water to a boil. Add broccoli florets, reduce heat, and simmer for 5–7 minutes until bright green and tender. Drain and season with salt and pepper. Set aside.
  • Slice the brisket thinly against the grain.
  • Assemble the sandwiches: Place sliced brisket on the bottom bun and spoon barbecue sauce on top (if using). Cover with the top bun.
  • Serve the Texas brisket sandwiches with potato wedges, steamed broccoli, ketchup, and cold IPA beer.
  • Save or freeze any leftover brisket for future meals.

Nutrition

Calories: 1199kcalCarbohydrates: 85gProtein: 103gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gCholesterol: 281mgSodium: 2313mgPotassium: 3005mgFiber: 8gSugar: 33gVitamin A: 3201IUVitamin C: 92mgCalcium: 153mgIron: 14mg
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