Texas Brisquet

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Prep Time: 50 minutes
Cook Time: 3 hours
Servings: 2
Calories: 1362kcal

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 BBQ sauce optional

White Bean Salad

  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Lemon juice
  • 1 1/2 cups Cannellini beans rinsed and drained
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Watermelon Slices

  • 2 slices Watermelon

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags or 1 tsp loose rooibos tea per bag
  • 2 TBSP Honey or sugar, adjust to taste
  • Ice cubes for serving
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.
  • Remove from oven and rest for 30 minutes before slicing against the grain.
  • Assemble sandwiches: Place sliced brisket on the bottom half of each bun. Top with barbecue sauce and the top bun.
  • Make white bean salad: Mix olive oil, lemon juice, cannellini beans, Parmesan, salt, and pepper in a bowl.
  • Prepare rooibos iced tea: Boil water, remove from heat, and steep tea for 10 minutes. Sweeten with honey or sugar. Cool, then refrigerate. Serve over ice.
  • Serve: Plate brisket sandwiches with white bean salad, watermelon slices, and rooibos iced tea.

Nutrition

Calories: 1362kcal | Carbohydrates: 128g | Protein: 112g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 283mg | Sodium: 1964mg | Potassium: 2785mg | Fiber: 11g | Sugar: 69g | Vitamin A: 3787IU | Vitamin C: 26mg | Calcium: 285mg | Iron: 17mg

Texas Brisquet

No ratings yet
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 3 hours
Servings 2
Calories 1362 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 BBQ sauce optional

White Bean Salad

  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Lemon juice
  • 1 1/2 cups Cannellini beans rinsed and drained
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Watermelon Slices

  • 2 slices Watermelon

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags or 1 tsp loose rooibos tea per bag
  • 2 TBSP Honey or sugar, adjust to taste
  • Ice cubes for serving

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.
  • Remove from oven and rest for 30 minutes before slicing against the grain.
  • Assemble sandwiches: Place sliced brisket on the bottom half of each bun. Top with barbecue sauce and the top bun.
  • Make white bean salad: Mix olive oil, lemon juice, cannellini beans, Parmesan, salt, and pepper in a bowl.
  • Prepare rooibos iced tea: Boil water, remove from heat, and steep tea for 10 minutes. Sweeten with honey or sugar. Cool, then refrigerate. Serve over ice.
  • Serve: Plate brisket sandwiches with white bean salad, watermelon slices, and rooibos iced tea.

Nutrition

Calories: 1362kcalCarbohydrates: 128gProtein: 112gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 283mgSodium: 1964mgPotassium: 2785mgFiber: 11gSugar: 69gVitamin A: 3787IUVitamin C: 26mgCalcium: 285mgIron: 17mg
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