Texas Style Brisket Sandwich Combo Recipe

Trim and season

Trim excess hard fat from the brisket, leaving about 1/4 inch of fat cap for flavor and moisture. Pat the meat dry. Spread yellow mustard all over the brisket as a binder. Combine kosher salt, coarse black pepper, garlic powder, onion powder and smoked paprika; rub evenly over all surfaces of the brisket. Let rest refrigerated for at least 1 hour or up to overnight to allow the rub to penetrate.

Prepare smoker or oven

If using a smoker: preheat to 225°F (107°C) and add soaked or dry wood chips/chunks (post oak, hickory or oak). If using an oven: preheat to 275°F (135°C) and plan to use a roasting pan and a small pan of hot water in the oven to maintain humidity.

Smoke or roast low and slow

Place the brisket fat-side up on the smoker grates or on a rack in the roasting pan. Insert a meat thermometer into the thickest part. Smoke/roast at 225°F (smoker) or 275°F (oven) until the internal temperature reaches about 165°F (74°C). This typically takes 4–6 hours depending on thickness.

Wrap for tenderness (optional)

When the brisket hits ~165°F and has a nice dark bark, wrap tightly in foil or butcher paper with 1 cup beef broth (or water) added to the packet to keep it moist. Return to the smoker/oven and continue cooking until the internal temperature reaches 200–203°F (93–95°C) and probe-tender (a thermometer probe should slide in with little resistance). This can take another 2–4 hours.

Rest and slice

Remove the wrapped brisket and rest in the foil for at least 1 hour (up to 2 hours) in a cooler or warm oven. Unwrap and reserve juices. Slice brisket against the grain into 1/8–1/4-inch thick slices for sandwiches. Keep warm in reserved juices or lightly brush with sauce if desired.

Lightly butter the cut sides of the buns and toast in a skillet or under broiler until golden and crisp. Arrange sliced brisket onto the bottom bun (about 4–6 oz brisket per sandwich depending on appetite). Add a few slices of pickles and a drizzle of BBQ sauce if desired. Top with the bun crown and serve immediately.

Soak and cook beans

Rinse the dried beans and soak in water for 6–8 hours or use a quick soak (boil 1 minute, remove from heat and soak 1 hour). Drain and place beans in a pot with 4 cups fresh water; simmer gently until tender, about 45–70 minutes. Drain and reserve.

Make sauce and combine

In a saucepan, cook diced bacon over medium heat until fat renders and bacon is browned. Add diced onion and sauté until translucent. Stir in brown sugar, tomato paste, apple cider vinegar, Dijon mustard and Worcestershire sauce; cook 1–2 minutes to combine. Add the cooked beans and 1/2 cup water if needed. Simmer on low 15–20 minutes to meld flavors. Season with salt and pepper to taste.

In a large bowl, combine shredded cabbage and shredded carrot. In a small bowl whisk mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Pour dressing over cabbage mixture and toss to coat thoroughly. Chill for at least 30 minutes before serving to let flavors meld. Taste and adjust seasoning before plating.

Prepare batter

Preheat oven to 400°F (204°C). Grease an 8-inch square pan or cast-iron skillet. In a bowl whisk together cornmeal, flour, baking powder, salt and sugar. In a separate bowl whisk milk, egg and melted butter. Pour wet ingredients into dry and stir until just combined; do not overmix.

Bake

Pour batter into prepared pan or skillet and smooth top. Bake 18–22 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool slightly, then cut into squares or wedges and serve warm alongside the brisket sandwich.