Brisket directions:

1. Take the cut of meat and trim half of the fat cap off of it, leaving 1/4” of fat.
2. Take a bowl and combine all the spices.
3. Coat your piece of meat in the dry rub evenly.
4. Cover brisket with plastic wrap and place in the fridge for a minimum of 4 hours and ideally 24 hours.
5. Take the brisket out of the fridge and let it sit at room temperature.
6. Preheat the smoker to 225°F.
7. Pick your preferred wood and add it to the smoker. For brisket, hickory, pecan, and mesquite work wonderfully.
8. Place the brisket in the smoker with the fat side down and close the lid.
9. Pour apple juice into a spray bottle.
10. Let the brisket smoke, but spritz it once every 1 to 2 hours with the apple juice.
11. Smoke the brisket for a total of 4 hours – until it reaches an internal temperature of 165-170°F
12. When the temperature reaches that point, get it off the grill and double-wrap it in aluminum foil.
13. Return the wrapped brisket to the smoker and let it sit for 3 1/2 to 4 1/2 hours.
14. When the internal temperature reaches 185°F, it’s time to take it off the smoker. Make sure to check by using a meat thermometer.
15. Let your brisket rest for 20 minutes and slice across the grain.

Texas Toast directions:

1. Preheat grill to 250°F.
2. Saute the garlic for 1 minute in a skillet.
3. Add butter and salt, and pepper.
4. Grill the bread on the smoker until golden.
5. Spread the garlic butter on top of the toasted buns.

Pickled Red Onions directions:

1. Heat a saucepan and place vinegar, mustard seeds, sugar, and salt until it boils, for a minute.
2. Place in a small bowl and let it cool.
3. Place the onions in the mixture and coat.
4. Store for later use.

Assemble your sandwich:

Once all three components are ready, take a slice of your Texas toast and top it with 1/2 pound to 1 pound of sliced brisket. Add a thick layer of pickled red onions, drizzle with BBQ sauce if desired, and serve with an ice-cold beer (or beverage of your choice). Enjoy!