Tailgate Tested Messiest AND Tastiest Sandwich
120 cut 10-12 lb brisket
For some good ole Texas BBQ , Dallas style, run down to the grocery store and get a choice brisket: 120 cut, average 11 to 12 pounds. Cover the brisket in 2 ounces of salt and 2 ounces of pepper mixed together. Set in a 2 inch foil pan, fat side up, do not cover.
Set your oven on 220 degrees for 8 to 10 hours. If you have a smoker, set it at 180 degrees for 14 to 16 hours. When tender, pull out and slice the brisket across the grain, trimming off the layer of fat. Take some Texas toast, toast it, then pour on your favorite BBQ sauce (use Randy Whites’ signature sauce if you’re in Dallas) and you have yourself one major BBQ sandwich!
To kick the messy-factor up a notch—braise the brisket in a red wine reduction sauce:
Pour red wine into the pan with all the good bits from the meat—add a bit of grapeseed oil or butter if needed. Reduce the wine until it develops a thick/saucey composition, then strain. Drizzle over the cut brisket before adding BBQ sauce.