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Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast Recipe

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

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Average Rating:

Total Reviews: 20

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  • on May 18, 2013

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    I just love cooking on the grill and after trying this recipe I will never cook a brisket any other way. Just fantastic!

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  • on January 06, 2013

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    This was an amazing recipe, we totally loved it! Since this was our first brisket ever, we followed the directions exactly and it was wonderful. It helped make the very special first birthday of our first grandbaby a very special affair! Thanks for the recipe, we will definitely be making it regularly.

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  • on October 20, 2012

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    This was the first brisket I have ever made, the first 'smoking' I have ever done, and the very first time I have used the "big green egg".

    WOW!!! My whole family loved it and I got a kiss and a "wow, you did really well on this!" I shared it with my neighborhood and they all raved about it asking when I was going to smoke another.

    I followed the recipe to the letter except I didn’t add the tin-foil. For temp control, I used the BBQ Guru fan and meat thermometer. I kept the temp in the BGE at 215deg steady and my 12lb brisket cooked for 15 hours, pulling it at an internal temp of 200deg.

    All I can say is... it's an insane rub and bbq sauce combo. I logged on just to print the recipe out again as I am having a neighborhood smoke tomorrow.

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  • on September 07, 2012

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    WOW!!! I made this for a group of guest on Sept 1 and they absolutely loved it. The flavors were awesome. I followed the recipe to the letter except after smoking for 4 hours, I put it foil and baked in oven for 4 hours @225 and it came out perfect. Thanks Bobby.

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  • on August 19, 2012

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    I have tried 4 other times to get my brisket to taste like Texas. This one was it! Awesome. I used grass fed beef, let the rub stay on for 48 hours and it was perfect.

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  • on July 22, 2012

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    I used apple chips in lieu of pecon chips and hard apple cider in lieu of apple juice.

    The brisket was fantastic.

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  • on July 05, 2012

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    This was my first brisket to smoke. I followed the recipe and it turned out amazing! I will definately make this again.

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  • on June 25, 2012

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    We smoke a lot of meat. This is one of the BEST BRISKETS I have ever made...... The flavors were incredible! The pickled onions and Texas toast bring everything together. This is now a permanent part of my recipe collection. Thanks Bobby!!!!

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  • on June 09, 2012

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    I have been cooking brisket for over many years (I really do not like to count how many. This recipe produced the most tender brisket I have ever cooked. I followed Bobby's recipe almost to the T including cooking it on the Green Egg. I used apple chips instead of pecan and did not serve the meat with the onions or the toast. Served the meat with asian cold slaw with black sesame seeds, apple cider vinegar and garlic marinated onions & tomatoes, oven roasted new potatoes with italian seasoning, & a red wine from Napa (Cab/Merlot/Cab Franc.

    After eight hours of cooking, the largest part of the brisket was about 150 degrees, which was a little hotter than I would have liked. But because the brisket was wrapped in tin foil, the meat was not dried out.

    My family and friends honored the meat with the name "Flavor Town" and informed me to only use this recipe when I cook brisket in the future. Thanks again Bobby Flay.

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  • on May 06, 2012

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    Absolutely amazing! At first, I used a Bradley smoker to do this. Followed recipe except that I didn't have allspice so used equal parts of ground cloves, cinnamon and nutmeg. After the smoking process, I was concerned that I may have over smoked the meat. However, the final 4 hours of cooking in the foil turned the meat into the most flavorful piece of meat I have ever ate. The pickled onions, and BBQ sauce were 5 stars as well. Will definitely do it again.

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