Beef Brisket Recipe
Texas style brisket with pickles and onions. Served a la carte with Texas Toast and Doc's Potato Chips.
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Ingredients
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Beef Brisket
Pickles and Onions
Texas Toast
Doc's Potato Chips
Method
Preparing the Brisket
- 1
Prepping the Brisket
Start by trimming excess fat from the beef brisket, leaving about 1/4 inch of fat for flavor during cooking.
- 2
Seasoning
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the brisket, ensuring an even coat.
- 3
Marinating
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 12 hours, or overnight for best results.
- 4
Cooking the Brisket
Preheat your oven to 225°F (107°C). Place the brisket in a roasting pan and pour the beef broth and apple cider vinegar around it. Cover the pan tightly with aluminum foil.
- 5
Roasting
Cook the brisket in the preheated oven for about 10-12 hours, or until the internal temperature reaches 195°F (90°C). Remove the foil for the last hour to allow the top to develop a crust.
- 6
Resting
Once cooked, remove the brisket from the oven and let it rest for at least 30 minutes before slicing.
Preparing Pickles and Onions
- 7
Slicing the Onion
While the brisket is resting, thinly slice the red onion. Set aside.
- 8
Preparing Pickles
Chop the dill pickles into bite-sized pieces.
Making Texas Toast
- 9
Butter the Bread
Spread a generous amount of butter on one side of each slice of thick sliced bread.
- 10
Serving
- 11
Assembling the Dish
Slice the rested brisket against the grain and serve it on a plate with pickles, onions, Texas toast, and a side of Doc's potato chips.