Texas Brisket Sandwiches
These Texas brisket sandwiches turn a tough eight pound cut into soft, smoky chopped beef that fills a plain bun. The brisket gets a mustard coat and a heavy rub of cracked pepper, paprika and cayenne, then rests overnight before a long, slow smoke over mesquite. A sweet and sharp mop of vinegar, molasses and hot sauce keeps the surface moist, and the leftover mop is tossed through the chopped meat.
Instructions
Stir together the hot sauce, molasses, vinegar and ¼ cup of the mustard. Pour this mop into a spray bottle and set it aside.
Spread the remaining ½ cup of mustard over the whole brisket. Mix the cayenne, garlic powder, paprika, cracked peppercorns and salt, then press the rub firmly into both sides of the meat. Refrigerate the brisket overnight.
The next day, light the smoker with the mesquite chunks and bring it to 200°F. Put the brisket in and cook it for 9 hours, spraying it with the vinegar mixture every 3 hours. Add fresh wood as needed so the temperature stays at 200°F.
Take the brisket out and let it rest for half an hour. Separate the meat along the fat line, then slice it thinly across the grain.
Chop the slices finely and toss them with the rest of the vinegar mixture. Divide the meat evenly among the 9 buns, using about one ninth for each, and serve warm.
Without a smoker, heat the oven to 190°F. Put ¾ cup of soaked mesquite chips in the bottom of a roasting pan, set a rack over them, and lay the rubbed brisket on top. Cover the pan tightly with foil and cook for the same length of time.
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