Recipe: Best Smoked Beef Brisket & Texas sliders
Table of Contents
Smoked Beef Brisket
Prep Time: 30 minutes
Cook Time: 10-14 hours
Total Time: 10.5-14.5 hours
Servings: 8-10 people
- 5-7 kg (11-15 lbs) whole beef brisket, preferably a well-marbled cut
- 1/4 cup kosher salt
- 1/4 cup black pepper, freshly ground
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- Hickory or Championship Wood Chips or Pellets
- Prepare the brisket: Trim the excess fat on the brisket, leaving a 1/4 inch (6 mm) fat cap. Rinse the brisket under cold water and pat dry with paper towels.
- Make the rub: In a small mixing bowl, combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, and ground coriander. Mix well to combine.
- Apply the rub: Rub the spice mixture all over the brisket, ensuring it is evenly coated. Allow the brisket to sit at room temperature for 30 minutes to allow the flavours to penetrate the meat.
- Prepare the smoker: Add the wood chips or pellets to your smoker, Preheat your smoker to 225°F (110°C) following the manufacturer's instructions.
- Smoke the brisket: Place the brisket fat side up on the smoker's grate. Close the lid and smoke the brisket for 10-14 hours, or until the internal temperature reaches 195-203°F (90-95°C). Check the smoker periodically to ensure the temperature remains consistent and add more wood chips or pellets if necessary.
- Rest the brisket: Carefully remove the brisket from the smoker and wrap it in aluminium foil or butchers paper and place it in an esky. Allow it to rest for at least 1-3 hours before slicing to allow the juices to redistribute within the meat.
- Tip: To achieve the perfect 'bark' (crust) on your brisket, spritz the meat with apple cider vinegar every hour during the smoking process. This helps to keep the surface moist and promotes the formation of a beautiful, flavourful crust.
Now here is a quick recipe to turn that mouthwatering brisket into Texas style sliders.
Texas-Style Brisket Sliders
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 sliders
- 1 lb (450 g) smoked beef brisket, thinly sliced (from Outdoor Living Australia's Best Smoked Beef Brisket)
- 12 slider buns, lightly toasted
- 1/4 cup mayonnaise
- 1/4 cup barbecue sauce, preferably Texas-style
- 1 1/2 cups coleslaw
- 12 dill pickle slices
- 1 small red onion, thinly sliced
- Salt and black pepper, to taste
- Prepare the buns: Split and lightly toast the slider buns, either in a toaster oven or on a grill, until they are slightly crispy on the inside.
- Make the sauce: In a small bowl, mix the mayonnaise and barbecue sauce until well combined.
- Assemble the sliders: Spread a layer of the sauce mixture on the bottom half of each toasted slider bun. Place a generous portion of sliced brisket on top, followed by a spoonful of coleslaw. Add a slice of dill pickle and a few slices of red onion. Season with salt and black pepper to taste, if desired. Place the top half of the bun on each slider.
- Serve immediately: Arrange the assembled sliders on a serving platter and serve immediately, while the brisket is still warm. Enjoy your Texas-style brisket sliders with a side of potato salad, baked beans, coleslaw or your favourite BBQ side dish.
Tip: For a spicier kick, add a few dashes of hot sauce or pickled jalapeños to the sliders.