Sink your teeth into this tender, smoky BBQ brisket paired with crispy, buttery Texas toast for the ultimate Southern comfort meal. Slow-cooked to perfection, the brisket falls apart with every bite, while the thick Texas toast adds a satisfying crunch, making this dish a hearty favorite for BBQ lovers everywhere.
Key Information:
- Preparation Time: 30 minutes (active), 12-24 hours (brisket marinating)
- Cooking Time: 8-10 hours (slow cooking the brisket)
- Total Time: 9-11 hours
- Number of Servings: 8 servings
- Serving Size: 1-2 slices of brisket with 1 slice of Texas toast
Nutritional Information (Per Serving):
- Calories: 650
- Protein: 35g
- Carbohydrates: 40g
- Fat: 35g
Ingredients List:
For the BBQ Brisket:
- 2.5 kg (5.5 lbs) beef brisket
- 2 tbsp mustard (for slather)
- 60 g (¼ cup) BBQ dry rub (homemade or store-bought)
- 500 ml (2 cups) beef broth
- 240 ml (1 cup) BBQ sauce (homemade or store-bought)
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke (optional, for extra smokiness)
For the Texas Toast:
- 8 thick slices of white bread (Texas toast style, about 2.5 cm or 1 inch thick)
- 115 g (½ cup) salted butter, softened
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped (optional)
Detailed Method of Preparation:
Prepare the Brisket:
- Pat the brisket dry with paper towels.
- Rub the entire brisket with mustard as a slather to help the seasoning stick.
- Generously coat the brisket with your BBQ dry rub, ensuring all sides are covered. Let the brisket sit in the fridge, uncovered, for at least 12 hours (up to 24 hours) to allow the flavors to penetrate deeply.
Slow Cook the Brisket:
- Preheat your smoker or oven to 110°C (225°F). If using a smoker, choose wood like oak, hickory, or mesquite for authentic Texas flavors.
- Place the brisket on the smoker (or on a baking tray in the oven), fat side up. Let it cook low and slow for 6-8 hours, spritzing with beef broth every 2 hours to keep it moist.
- After 6-8 hours, wrap the brisket tightly in aluminum foil or butcher paper. Continue cooking for another 2-3 hours or until the internal temperature reaches 90°C (195°F).
- Once done, remove the brisket from heat and let it rest for 1 hour before slicing.
Prepare the BBQ Sauce:
- In a small saucepan, combine the BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using).
- Simmer over low heat for 10 minutes, stirring occasionally. Set aside.
Make the Texas Toast:
- In a small bowl, mix the softened butter with minced garlic and parsley.
- Heat a large skillet or griddle over medium heat. Spread the garlic butter generously on both sides of each slice of bread.
- Toast the bread in the skillet for 2-3 minutes per side, or until golden brown and crispy.
Serve:
- Slice the rested brisket against the grain into thin slices.
- Serve with a slice of Texas toast on the side, and drizzle the brisket with the prepared BBQ sauce.
Tips for Culinary Success:
- Let the Brisket Rest: After cooking, let the brisket rest for at least 1 hour to ensure the juices redistribute throughout the meat, making it even more tender.
- Slow and Low is Key: Don’t rush the cooking process. The slow, low heat is what breaks down the tough connective tissue in the brisket, creating that melt-in-your-mouth texture.
- Spritz for Moisture: Keep the brisket moist by spritzing with beef broth or apple juice every 2 hours during the smoking process.
- Texas Toast Tip: Make sure your skillet is hot before toasting the bread to get a perfectly crispy, golden exterior without drying out the inside.
- Experiment with Wood Smoke: For smoking, try a blend of oak and pecan wood for a balanced flavor with just the right amount of smokiness.
Frequently Asked Questions (FAQs):
- Can I make the brisket in the oven if I don’t have a smoker? Yes! Slow cooking the brisket in the oven at 110°C (225°F) will still produce tender, delicious results. You can add a few drops of liquid smoke to the marinade for that smoky flavor.
- How do I know when the brisket is done? The brisket is done when the internal temperature reaches 90°C (195°F) and it feels soft when pierced with a fork. For an ultra-tender result, aim for around 95°C (203°F).
- Can I make the Texas toast ahead of time? Texas toast is best enjoyed fresh. However, you can prepare the garlic butter in advance and refrigerate it for up to a week, then toast the bread just before serving.
- What if I don’t have a BBQ rub? You can easily make your own rub with paprika, brown sugar, salt, pepper, garlic powder, onion powder, and a touch of cayenne.
- Can I freeze leftover brisket? Absolutely! Slice the brisket, let it cool completely, then freeze in airtight containers or vacuum-sealed bags for up to 3 months. Reheat gently with a bit of beef broth to retain moisture.