Seasoned with a mix of spices and slow-cooked for 13 hours at slightly higher than normal heat (about 250 degrees F). Order it in sandwich form, topped with bread-and-butter pickles and coleslaw on housemade ciabatta-like bread.

Trim excess fat from the brisket and pat it dry with paper towels.

Prepare the Brisket

In a bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, cayenne pepper, and liquid smoke. Mix well.

Make the Rub

Rub the spice mixture all over the brisket, ensuring it is evenly coated. Let it rest for at least 30 minutes at room temperature.

Season the Brisket

Preheat the Oven

Place the brisket in a roasting pan, cover it with foil, and cook in the preheated oven for approximately 13 hours, or until tender.

Slow Cook the Brisket

Once cooked, remove the brisket from the oven and let it rest for at least 30 minutes before slicing.

Rest the Meat

Slice the brisket against the grain. Serve on housemade ciabatta-like bread, topped with bread-and-butter pickles and coleslaw.

texas-style brisket

Recipe information

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