Texas Brisquet

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1648kcal

Ingredients

Potato Wedges

  • 2 large Russet potatoes cut into wedges
  • 2 TSBP Extra-virgin olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne pepper (optional, for a bit of heat)
  • Ketchup

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
  • 3 lb Beef brisket
  • 2 Brioche buns sub hamburger buns
  • ½ cup Barbecue sauce optional
  • 2 Pickle spears optional for serving

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: Mix together the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the 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)
  • Shut the oven and let the brisket rest for about 30 minutes before slicing.
  • Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
  • Wash and scrub the potatoes thoroughly. Leave the skin on for extra texture and nutrients.
  • Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of the potato and your preference.
  • In a large bowl, combine the olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, black pepper, and cayenne pepper (if using).
  • Add the potato wedges to the bowl and toss well to coat them evenly with the seasoning mixture.
  • Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not touching each other. This helps them crisp up nicely.
  • Bake in the preheated oven for 25 - 30 minutes, flipping the wedges halfway through the cooking time. They should be golden brown and crispy on the outside and tender on the inside.
  • Slice the brisket against the grain into thin slices.
  • Assemble the sandwiches: Place a generous amount of sliced brisket on the bottom half of each bun. Spoon bbq sauce over top (optional).
  • Place the top half of the bun over the brisket.
  • Serve the Texas brisket sandwiches with potatoes wedges, and amber ale.
  • Save or freeze excess Brisket for future meals.

Nutrition

Calories: 1648kcal | Carbohydrates: 131g | Protein: 155g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Cholesterol: 422mg | Sodium: 3208mg | Potassium: 4256mg | Fiber: 10g | Sugar: 36g | Vitamin A: 2878IU | Vitamin C: 24mg | Calcium: 241mg | Iron: 20mg

Texas Brisquet

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1648 kcal

Ingredients
 
 

Potato Wedges

  • 2 large Russet potatoes cut into wedges
  • 2 TSBP Extra-virgin olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne pepper (optional, for a bit of heat)
  • Ketchup

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
  • 3 lb Beef brisket
  • 2 Brioche buns sub hamburger buns
  • ½ cup Barbecue sauce optional
  • 2 Pickle spears optional for serving

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: Mix together the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the 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)
  • Shut the oven and let the brisket rest for about 30 minutes before slicing.
  • Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
  • Wash and scrub the potatoes thoroughly. Leave the skin on for extra texture and nutrients.
  • Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of the potato and your preference.
  • In a large bowl, combine the olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, black pepper, and cayenne pepper (if using).
  • Add the potato wedges to the bowl and toss well to coat them evenly with the seasoning mixture.
  • Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not touching each other. This helps them crisp up nicely.
  • Bake in the preheated oven for 25 - 30 minutes, flipping the wedges halfway through the cooking time. They should be golden brown and crispy on the outside and tender on the inside.
  • Slice the brisket against the grain into thin slices.
  • Assemble the sandwiches: Place a generous amount of sliced brisket on the bottom half of each bun. Spoon bbq sauce over top (optional).
  • Place the top half of the bun over the brisket.
  • Serve the Texas brisket sandwiches with potatoes wedges, and amber ale.
  • Save or freeze excess Brisket for future meals.

Nutrition

Calories: 1648kcalCarbohydrates: 131gProtein: 155gFat: 54gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gCholesterol: 422mgSodium: 3208mgPotassium: 4256mgFiber: 10gSugar: 36gVitamin A: 2878IUVitamin C: 24mgCalcium: 241mgIron: 20mg
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