Cookbook:Texas Brisket Sandwiches

| Texas cuisine

Ingredients

 * 1 ea. (8 pounds) beef brisket, trimmed to ¼ inch of fat
 * 2 tbsp salt
 * 2 tbsp black peppercorns, cracked
 * ¾ cup apple cider vinegar
 * ¾ cup yellow mustard, divided
 * 2 tsp cayenne pepper
 * 1 tbsp garlic powder
 * ¼ cup paprika
 * 2 tbsp hot sauce
 * 9 hamburger buns
 * 3 tbsp molasses
 * Large mesquite chunks

Procedure

 * 1) Combine hot sauce, molasses, vinegar, and ¼ cup mustard. Pour into a spray bottle and set aside.
 * 2) Coat brisket with ½ cup of the mustard. Set aside.
 * 3) Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight.
 * 4) The next day, heat up a smoker to 200°F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200°F.
 * 5) Remove brisket from smoker and let rest ½ hour. Separate along the fat line and slice thinly across the grain.
 * 6) Finely chop slices and toss with remaining vinegar mixture. Place 1/9 into each bun and serve warm.

Notes, tips, and variations

 * If you don't have a smoker, just preheat your oven to 190°F. Place ¾ cup soaked mesquite chips in the bottom of a roasting pan and add a rack and your rubbed brisket. Cover tightly with foil and cook the same.