Texas Beef Brisket Served Cold

by R.B. Quinn and Min Merrell
How to smoke a brisket


Texas beef brisket thinly sliced right out of the fridge. Delicious.   

We’ve been obsessed with brisket since our barbecue tour through the Hill Country around Austin, Texas. Texas brisket is spectacular — moist, greasy chunks of smokey meat downed with lots of dill pickle chips, sliced onions, and fresh saltines, and we had plenty. But, back in Nashville with some leftover brisket, we ate it cold right out of the fridge. And when it’s cold and hard it’s easy to cut into paper thin slices.

Texas Beef Brisket

Delicious cold sliced brisket could have come right from a fancy salumeria. Salty, peppery crust, buttery smoky fat, tender delicate meat. Can’t you imagine a pricey restaurant first coarse of thinly sliced smoky brisket, instead of the usual trendy house-cured pork product, elegantly presented on a rectangular plate scattered with slightly undercooked fava beans? Cost at least 12 bucks.

The creamy fat is unbelievable, and the straightforward Texas salt and pepper rub. That simple rub becomes a tasty black helmet of a crust after only a couple hours in a smoker and a few more in the oven.

And now, for the brisket butter. It’s the Texas equivalent to French duck or goose fat. Spoon a little beefy flavor into your oil before frying potatoes. Remember the good old days when McDonald’s French fries were fried in beef tallow? Now, you can make your own.


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