Texas Brisket Sandwiches

• 1 ea. (8 pounds) beef brisket, trimmed to ¼ inch of fat
• 2 tbsp salt
• 2 tbsp black peppercorns, cracked
• ¾ cup apple cider vinegar
• ¾ cup yellow mustard, divided
• 2 tsp cayenne pepper
• 1 tbsp garlic powder
• ¼ cup paprika
• 2 tbsp hot sauce
• 9 hamburger buns
• 3 tbsp molasses
• Large mesquite chunks

Ingredients for 20 servings (4.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine hot sauce, molasses, vinegar, and ¼ cup mustard. Pour into a spray bottle and set aside.

2. 2

   Coat brisket with ½ cup of the mustard. Set aside.

3. 3

   Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight.

4. 4

   The next day, heat up a smoker to 200°F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200°F.

   Stovetop
5. 5

   Remove brisket from smoker and let rest ½ hour. Separate along the fat line and slice thinly across the grain.

6. 6

   Finely chop slices and toss with remaining vinegar mixture. Place 1/9 into each bun and serve warm.