Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast (Bobby Flay) Recipe

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Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast (Bobby Flay)
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Ingredients
27
Count
Nutrition
1567
Calories
Total time
560
Minutes
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Ingredients:

Directions:

  1. Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
  2. Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
  3. Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
  4. Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
  5. When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
  6. Grilled Texas Toast:
  7. Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
  8. Pickled Red Onions:
  9. Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1567.01 Kcal (6561 kJ)
Calories from fat 1071.58 Kcal
% Daily Value*
Total Fat 119.06g 183%
Cholesterol 369.42mg 123%
Sodium 8385.68mg 349%
Potassium 1860.4mg 40%
Total Carbs 16.3g 5%
Sugars 8.91g 36%
Dietary Fiber 1.92g 8%
Protein 104.92g 210%
Vitamin C 180.7mg 301%
Vitamin A 1.3mg 43%
Iron 14.1mg 78%
Calcium 97.5mg 10%
Amount Per 100 g
Calories 191.79 Kcal (803 kJ)
Calories from fat 131.15 Kcal
% Daily Value*
Total Fat 14.57g 183%
Cholesterol 45.21mg 123%
Sodium 1026.32mg 349%
Potassium 227.69mg 40%
Total Carbs 1.99g 5%
Sugars 1.09g 36%
Dietary Fiber 0.23g 8%
Protein 12.84g 210%
Vitamin C 22.1mg 301%
Vitamin A 0.2mg 43%
Iron 1.7mg 78%
Calcium 11.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.9
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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