Texas Style Brisket Recipe

Trim and season

Trim excessive fat from the brisket leaving a 1/4" fat cap. Pat the meat dry. Spread yellow mustard as a thin binder over all surfaces. In a bowl combine kosher salt, coarse black pepper, garlic powder, and onion powder. Generously rub the spice mixture over the brisket, pressing to adhere. Let rest uncovered in the refrigerator for at least 2 hours or up to overnight.

Prepare smoker

Preheat smoker to 225°F (107°C). Add applewood or oak chunks/chips to the smoker. Place a small pan with beef broth or water in the smoker to maintain moisture and for spritzing if needed.

Smoke the brisket

Place brisket fat-side up on the smoker grate. Smoke at 225°F until internal temperature reaches about 165°F (74°C). Every 45–60 minutes, spritz the brisket lightly with beef broth or water to encourage bark formation and moisture. This will take approximately 6–8 hours depending on size.

Texas crutch and finish

When internal temperature is ~165°F and bark is set, tightly wrap the brisket in butcher paper or foil. Return to the smoker and continue until internal temperature reaches 203°F (95°C) and probe tender (knife or probe slides in with little resistance). This can take another 3–6 hours.

Rest

Remove brisket from smoker and keep wrapped. Rest in an insulated cooler or low oven for at least 1 hour (up to 3 hours). Unwrap, reserve any juices, and slice against the grain into 1/4" slices for sandwiches.

Prepare ingredients

Ensure rendered beef tallow is warm (liquid but not hot). Have egg yolks, lemon juice, and Dijon measured and ready.

Emulsify

In a bowl or stand mixer with whisk attachment, whisk egg yolks, lemon juice, Dijon mustard, minced garlic, salt, pepper, and smoked paprika until slightly thickened. Very slowly drizzle warm beef tallow in a thin stream while whisking constantly to create an emulsion. Continue until all tallow is incorporated and aioli is thick and glossy. If it becomes too thick, whisk in 1–2 teaspoons warm water to loosen. Taste and adjust seasoning.

Chill

Cover and refrigerate for at least 30 minutes to let flavors meld. Bring to room temperature before using if too firm from tallow.

Make dough

In a large bowl combine warm milk, sugar, and yeast. Let sit 5 minutes until foamy. Stir in mashed sweet potato, egg, softened butter, diced jalapeño, and salt. Gradually add flour and mix until a soft, slightly sticky dough forms. Knead by hand or with dough hook for 6–8 minutes until smooth and elastic; dough should pass the windowpane test or be tacky but not overly sticky.

First rise

Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape and second rise

Punch down dough and divide into 8 equal pieces (about 120–140g each). Shape into rounds, place on a parchment-lined baking sheet, cover, and let rise until puffy, about 45–60 minutes.

Bake

Preheat oven to 375°F (190°C). Brush tops with beaten egg for egg wash. Bake 15–18 minutes until golden and internal temperature reaches ~200°F (93°C). Cool on wire rack.

Make pickling liquid

In a small saucepan combine apple cider vinegar, water, sugar, salt, and peppercorns (and bay leaf if using). Bring to a simmer to dissolve sugar and salt, then remove from heat.

Pickle onions

Place thinly sliced red onion in a jar or heatproof container. Pour hot pickling liquid over onions, pressing down so they are submerged. Let cool to room temperature, then refrigerate. Quick-pickled onions are ready in 30 minutes but are best after 2–4 hours. Keeps refrigerated up to 2 weeks.

Make slaw dressing

In a bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Toss slaw

Add coleslaw mix to the dressing and toss to coat. Chill for at least 20 minutes to let flavors marry. Taste and adjust seasoning. Reserve sliced dill pickles to assemble sandwiches.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4"–1/2" thick fries. Rinse in cold water until water runs clear to remove excess starch. Soak in cold water for 30 minutes to 1 hour. Drain and thoroughly pat dry.

Fry (two-stage)

Heat oil in a heavy pot or fryer to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on rack. Increase oil temperature to 375°F (190°C). Fry again in batches until golden and crisp, 2–3 minutes. Drain on paper or wire rack, immediately season with kosher salt, black pepper, and smoked paprika if desired. Serve hot.

Warm brisket

If brisket slices have cooled, gently warm them in a covered pan with a splash of reserved brisket juices or beef broth over low heat until just warmed through (do not overcook).

Toast buns

Split sweet potato & jalapeño buns and lightly toast cut sides in a skillet or oven until golden.

Build sandwich

Spread 1–2 tablespoons of beef tallow aioli on both top and bottom bun halves. Place a generous portion (about 4–6 oz) of sliced brisket on the bottom bun. Add a heaping tablespoon of coleslaw, a few pickled red onion slices, and 2–3 dill pickle slices. Top with the bun crown and serve immediately with hand-cut fries.

Portioning

This recipe yields about 8 sandwiches. Use the reserved brisket slices and remaining aioli, pickles, and slaw to assemble remaining servings.