I went to Texas in August and had some of the best brisket I’ve ever had in my life. I know that I will never be able to find that here in Seattle, nor will I ever be able to exactly re-create it but I got a mad craving for it last week while reading a blog post written by The Homesick Texan. The recipe looked pretty simple and it was a perfect meal for a cool, rainy and lazy football Sunday. I made a few changes to the bbq sauce recipe she has on her post but they way she instructs you do to the brisket is dead on and is a good way to cook the meat if you don’t have a smoker. This makes great leftovers (I’m still eating them this week) and is a belly warming meal anyone would appreciate on a cold night.
Brisket Sandwiches (adapted from Homesick Texan)
For the brisket-
Two 1 1/2 lb briskets, flat cut with fat on (you can also use a 3lb brisket but I couldn’t find one that big)
1/2 tablespoon salt
1/2 tablespoon black pepper
1 1/2 teaspoons cayenne (I like the heat)
One large white onion cut into quarters
4 fat garlic cloves cut in half
1/2 cup water
For the Sauce
1 1/4 cup canned tomato sauce
1/2 cup ketchup
1 1/2 tablespoons apple cider vinegar (use only 1 Tablespoon if you are using a vinegary hot sauce)
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
2 cloves garlic, finely minced
1 teaspoon molasses
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon hot sauce (I used siracha)
Salt to taste
1. For the brisket, preheat the oven to 275 degrees. Sprinkle the salt, black pepper and cayenne on both sides of the brisket. In a roasting pan, place quartered onions at the four corners (if you are using one brisket) and lay the brisket, fat side up, on top of the onions, so it’s slightly elevated. If you are using two briskets, simply divide the onion into 8 parts. (See photo below) Place the garlic on top of the brisket, and add 1/2 cup of water to the pan. Cover the pan tightly with foil and cook in the oven for five hours or until fork tender.
2. For the sauce, mix together in a saucepan the tomato sauce, ketchup, Worcestershire sauce, lemon juice, garlic, molasses, black pepper, cumin, cayenne and hot sauce. Bring to a boil and then simmer for 30 minutes covered. Add salt to taste.
3. When the brisket is fork tender, remove from the oven and let sit 15-30 minutes. Take the brisket out of the roasting pan (along with the garlic and onions) and shred the brisket into a large bowl. Add some of the pan juices to the brisket then mix with bbq sauce. Reserve some sauce to top the sandwiches with.
4. Serve brisket on a bun with slices of onion, picked jalapenos and extra sauce.