Texas Brisquet

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Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1016kcal

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
  • 16 oz Beef brisket
  • 2 Brioche buns sub hamburger buns
  • ½ cup BBQ sauce optional
  • 2 Pickle spears optional for serving

Macaroni Salad

  • 3 oz Elbow macaroni
  • 3 TBSP Mayonnaise or more if needed
  • ¼ cup Celery minced
  • ¼ cup Black olives chopped
  • ¼ cup Carrots shredded
  • 2 TBSP Red onion minced
  • Salt to taste
  • Black pepper to taste

Grilled Corn on the Cob

  • 2 ears Corn on the cob
  • 2 tsp Butter
  • Salt to taste

Amber Ale

  • 24 oz Amber Ale cold
US Customary - Metric

Instructions

  • Preheat the oven to 300℉ (148℃). (Alternatively use a slow cooker covering the meat 3/4 of the way with broth or water).
  • For the Sandwich: Combine the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder and cayenne pepper to make a dry rub.
  • Pat the brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap the brisket in foil and place fat side up onto a baking sheet. Cook in the oven for 3 hours. (or in slow cooker for 6 - 8 hours)
  • Close the oven and leave the brisket to rest for about 30 minutes before slicing.
  • Cut the brisket into thin slices against the grain.
  • Cook Pasta: In a pot of salted boiling water, cook the pasta according to the directions on the package; once cooked, drain completely and run under cold water to cool.
  • Make Macaroni Salad: In a bowl, mix together all of the ingredients. Taste and adjust the seasoning with salt and pepper or more mayo if needed. Refrigerate until you are ready to serve.
  • Assemble the sandwiches: Place a generous amount of beef brisket slices on the bottom half of each bun. Top with the BBQ sauce (optional).
  • Place the top half of the bun over the beef brisket.
  • Grill the corn on all sides until nicely charred and tender.
  • Once tender, lather with butter and lightly season with salt.
  • Serve the Texas brisket sandwiches with the corn, macaroni salad, and amber ale.

Nutrition

Calories: 1016kcal | Carbohydrates: 97g | Protein: 59g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 2701mg | Potassium: 1369mg | Fiber: 7g | Sugar: 37g | Vitamin A: 5193IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 8mg

Texas Brisquet

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Servings 2
Calories 1016 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
  • 16 oz Beef brisket
  • 2 Brioche buns sub hamburger buns
  • ½ cup BBQ sauce optional
  • 2 Pickle spears optional for serving

Macaroni Salad

  • 3 oz Elbow macaroni
  • 3 TBSP Mayonnaise or more if needed
  • ¼ cup Celery minced
  • ¼ cup Black olives chopped
  • ¼ cup Carrots shredded
  • 2 TBSP Red onion minced
  • Salt to taste
  • Black pepper to taste

Grilled Corn on the Cob

  • 2 ears Corn on the cob
  • 2 tsp Butter
  • Salt to taste

Amber Ale

  • 24 oz Amber Ale cold

Instructions
 

  • Preheat the oven to 300℉ (148℃). (Alternatively use a slow cooker covering the meat 3/4 of the way with broth or water).
  • For the Sandwich: Combine the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder and cayenne pepper to make a dry rub.
  • Pat the brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap the brisket in foil and place fat side up onto a baking sheet. Cook in the oven for 3 hours. (or in slow cooker for 6 - 8 hours)
  • Close the oven and leave the brisket to rest for about 30 minutes before slicing.
  • Cut the brisket into thin slices against the grain.
  • Cook Pasta: In a pot of salted boiling water, cook the pasta according to the directions on the package; once cooked, drain completely and run under cold water to cool.
  • Make Macaroni Salad: In a bowl, mix together all of the ingredients. Taste and adjust the seasoning with salt and pepper or more mayo if needed. Refrigerate until you are ready to serve.
  • Assemble the sandwiches: Place a generous amount of beef brisket slices on the bottom half of each bun. Top with the BBQ sauce (optional).
  • Place the top half of the bun over the beef brisket.
  • Grill the corn on all sides until nicely charred and tender.
  • Once tender, lather with butter and lightly season with salt.
  • Serve the Texas brisket sandwiches with the corn, macaroni salad, and amber ale.

Nutrition

Calories: 1016kcalCarbohydrates: 97gProtein: 59gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 160mgSodium: 2701mgPotassium: 1369mgFiber: 7gSugar: 37gVitamin A: 5193IUVitamin C: 5mgCalcium: 185mgIron: 8mg
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