The Sweaty Texan Recipe
Premium Brisket & Texas Hot Links
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Ingredients
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Brisket
Texas Hot Links & Finish
Assembly & Serving
Method
Brisket
- 1
Trim & Prep
Trim excess hard fat from the brisket leaving about 1/8–1/4 inch of fat cap for moisture. Pat the meat dry with paper towels.
- 2
Apply Binder & Rub
Lightly coat the brisket on all sides with yellow mustard to help the rub adhere. In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar and granulated garlic. Rub the mixture evenly over the entire brisket, pressing gently so it sticks.
- 3
Low-and-Slow Smoke or Oven Roast
Preheat smoker to 225°F (107°C). Place brisket fat-side up on the smoker grate. If using an oven, preheat to 275°F (135°C) and place brisket in a roasting pan with a rack. Smoke/roast until the internal temperature reaches 165°F (74°C), about 4–6 hours depending on size. Every 1.5–2 hours, spritz the brisket with beef broth to maintain moisture.
- 4
Texas Crutch to Tenderize
When the brisket reaches roughly 165°F and has developed a dark bark, wrap tightly in heavy-duty foil (or peach butcher paper) with 1/2 cup of beef broth poured over the meat before sealing. Return to the smoker or oven and continue cooking until internal temperature is 200–203°F (93–95°C) and probe-tender, about 2–3 more hours.
- 5
Rest
Remove the wrapped brisket and let rest sealed for at least 45 minutes to 1 hour. This redistributes juices and makes slicing easier.
- 6
Slice
Unwrap, reserve any juices caught in the foil. Slice the brisket against the grain into thin 1/8–1/4-inch slices for sandwiches.
Texas Hot Links & Finish
- 7
Prepare Links
If the hot links are raw, grill or pan-sear them over medium heat until cooked through (internal temperature 160°F / 71°C) and nicely browned, about 10–12 minutes. If pre-smoked/commercially cooked, warm them on the grill or in a skillet over medium heat for 6–8 minutes until starting to char.
- 8
Glaze
In a small saucepan or skillet, melt butter over medium-low heat. Add apple cider vinegar and hot honey, stir to combine and warm until slightly thickened, 2–3 minutes. Brush or toss the links in the glaze to coat, then return to the grill or skillet for 1–2 minutes to set the glaze.
- 9
Assembly & Serving
- 10
- 11
Build The Sweaty Texan
Spread a tablespoon of barbecue sauce on the bottom bun. Layer with a generous portion of sliced brisket (about 4–5 slices per sandwich). Place one hot link (or half a link for larger sandwiches) on top of the brisket. Drizzle additional barbecue sauce and a spoonful of reserved brisket juices over the meat for extra moisture and flavor. Add pickled jalapeños and pickled red onion to taste. Optionally add a scoop of coleslaw for cooling crunch.
- 12