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

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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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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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Even using the ordinary ingredients, this turned out to be a KO in the first round. smoked this on my own UDS xl 4 hours smoked, 4 hours covered and it was incredible. The onions were a nice compliment to the smokey tender beef. just don't slice the bread 2" thick, it's just to much to wrap your mouth around. . . hunttl222, don't hate the Flay. . You had to have done something wrong. I'm a fledgling pitt-man and this was competition quality results. . .Flay, u can use my UDS smoker anytime.

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Made this recipe yesterday. Absolutely a number one. Having a Lebanese heritage, I can certainly appreciate the use of allspice in this dish. Although allspice is used in the West mainly for dessert dishes, it is used in savory dishes in Greece, as well as many Middle Eastern and Mediterranean countries.

Follow instructions to a T and you will not have problems. Family loved it.

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this was my experience making a brisket. it was a little intimidating at firs. but i followed the instructions to the letter and let me tell you. this brisket was the B-O-M-B. smoked it 4 hours on the grill and finished it with 4 more hours in the oven. it turned out tender and juicy. the aroma coming off that brisket was heaven. everyone who tried it loved it. definitely saving this recipe. Bobby Flay, You are The Man.

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This was my first time making brisket. I'm still working out the kinks with my smoker so I did about four hours in the smoker and finished the brisket in the oven. All I can say is wow. This was the most tender, juiciest, tastiest brisket I've ever had. It was amazing. Whoever gave this one star obviously did something wrong. This was delicious and everyone loved it. Thanks Bobby Flay! I have many many more recipes out of your books to try!

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My husband makes a lot of smoked brisket, but this recipe, by far was the best one he had ever made! The spice rub is fabulous and we found that the longer your marinate the brisket with the rub, the better the flavor. And definately try it as a sandwich on the Texas toast. Excellent!

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Im sorry Bobby but that was the most vile tasting rub i have ever tried to eat. I ended up throwing my brisket in the trash. I followed your instructions to the tee. Spent 30 dollars on spices I will never use again. Even tried to cut the rub off the meat, it was ruined.

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This was an absolutely fantastic brisket recipe. This was the first thing that I have every tried smoking and it turned out perfect.

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I have been smoking briskets for 25 years and have NEVER had such a tender, moist brisket ever! Thank you for the recipe...absolutely fantstic!!!