Smoked, Spice Rubbed, Texas-style Brisket On Texas Toast

This delicious Texas-style brisket on Texas Toast is a smoky, tender meal that’s perfect for any barbecue lover. With a rich, flavorful spice rub and a juicy, slow-smoked brisket, it’s an easy way to impress your guests. Top it with garlic-buttered toast and pickled red onions for a perfect finish. A must-try from Bobby Flay!

Ingredients Needed:

• 3 tablespoons ancho chile powder
• 2 tablespoons kosher salt
• 1 tablespoon allspice, ground
• 1 tablespoon celery seeds
• 1 tablespoon coriander seeds, ground
• 1 tablespoon garlic powder
• 1 tablespoon mustard seeds, ground
• 1 tablespoon dried oregano
• 1 tablespoon smoked Spanish paprika
• 1 tablespoon freshly ground black pepper
• One 8- to 10-pound brisket, untrimmed
• 2 cups apple juice (in a spray bottle) 
• Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated
• Texas Toast
• Pickled Red Onions

Grilled Texas Toast:

• 2 teaspoons canola oil
• 4 cloves garlic, smashed and chopped to a paste
• 2 sticks unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 2 loaves of good quality Pullman or pain de mie, sliced into 2-inch thick slices
• 2 tablespoons finely chopped flat-leaf parsley

Pickled Red Onions:

• 1 1/2 cups red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon mustard seeds
• Kosher salt
• 1 small red onion, halved and thinly sliced

How To Make Smoked, Spice Rubbed, Texas-style Brisket On Texas Toast?

1. Prepare the Brisket: Mix all the spices. Rub the mixture all over the brisket. Wrap it in plastic wrap and refrigerate for 4–24 hours. Remove from the fridge 1 hour before smoking.
2. Set Up Your Smoker or Grill: Preheat the smoker to 107°C with charcoal and soaked wood chips. If using a grill, set it up for indirect heat with coals on one side and wood chips on top.
3. Smoke the Brisket: Place the brisket fat-side up on the smoker. Smoke for about 4 hours, spraying with apple juice every hour or two.
4. Wrap the Brisket: When the brisket reaches 74–77°C, wrap it in foil. Continue smoking for another 3 1/2 to 4 1/2 hours, until the internal temperature reaches 85°C. Let it rest for 20 minutes before slicing.
5. Slice and Serve: Remove the foil and slice the brisket against the grain. Serve on Texas Toast with BBQ sauce and pickled red onions.
6. Grill the Bread: Heat the canola oil in a pan and cook garlic for 1 minute. Stir in butter and season with salt and pepper. Grill the bread until golden on both sides.
7. Butter the Toast: Spread the garlic butter on one side of each slice.
8. Pickle the Onions: Boil vinegar, sugar, mustard seeds, and salt for 1 minute. Let it cool for 10 minutes, then add the onions. Refrigerate for at least 1 hour.

Recipe Tips:

• Keep the Temperature Low and Steady: Smoking the brisket at 107°C ensures it cooks slowly, making it tender and juicy.
• Spray the Brisket with Apple Juice: Spray the brisket with apple juice every hour to keep it moist and prevent it from drying out.
• Wrap the Brisket: When the internal temperature hits 74–77°C, wrap it in foil to lock in moisture and help it cook more evenly.
• Rest the Brisket Before Slicing: Let the brisket rest for 20 minutes after cooking to allow the juices to redistribute for a juicier result.
• Slice Against the Grain: Always slice the brisket against the grain to ensure the meat is tender and easy to eat.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover brisket cool to room temperature, then wrap it tightly or place it in an airtight container. Store in the fridge for up to 4 days.
• Freeze: Once cooled, wrap the brisket well and store it in a freezer bag or airtight container. Freeze for up to 3 months.
• Reheat: Heat in a skillet over medium heat for 3-4 minutes, adding a little water or broth to keep it moist.

Nutrition Facts:

• Calories: 790 kcal
• Total Fat: 42 g
• Saturated Fat: 14 g
• Cholesterol: 225 mg
• Sodium: 1,630 mg
• Potassium: 900 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 1 g
• Sugars: 6 g
• Protein: 78 g

Try More Bobby Flay Recipes:

• Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce
• Smoked BBQ Brisket
• Bobby Flay Texas Chili Recipe​
• Smoked Ribs with Carolina-Style BBQ Sauce