Texas Brisket Sandwich
(BBQ Brisket Sandwich)
“The half-and-half sandwich, piled with pulled pork and brisket, is the best of both worlds, with chunky shreds of tender pork and spice-rubbed slices of pink-rimmed beef spooned with vinegary barbecue sauce.”
The practice of smoking brisket has a long tradition in Texas, and this juicy, fatty treat also works great as a flavorful sandwich filling. Texas brisket sandwiches can be considered more of a concept than a recipe - various toppings and sorts of bread can be used, but the undisputed star remains the slow-smoked brisket, whether chopped or sliced.
It can be tucked between slices of bread or piled on a toasted bun, served on its own or drenched in sauce, and garnished with toppings such as cheese, pickles, and onions - whatever the combination, the fatty brisket meat with a smoky crust guarantees a mouthwatering perfection in each bite.
WHERE TO EAT The best Texas Brisket Sandwich in the world (according to food experts)
"Texas’s Best BBQ Sandwiches: La Barbecue - El Sancho: The pickled onions provide the proper crunch with welcome acidity all in one topping. The brisket and pulled pork are so good here, so adding in some of Texas’s best sausage only helps matters."
"They have a variety of sandwiches, from standards like turkey and sliced brisket to the impressive "Buford T's Diablo Sandwich," which tops a generous serving of sliced brisket with a butterflied spicy house sausage, jalapenos and house barbecue sauce for a rich, meaty and spicy (but not crazy) sandwich – a great choice for those who like meat and hot."
"The half-and-half sandwich, piled with pulled pork and brisket, is the best of both worlds, with chunky shreds of tender pork and spice-rubbed slices of pink-rimmed beef spooned with vinegary barbecue sauce."
"Take the brisket, for example. As a sandwich on a bun, it’s piled high in thick blocks like the oversized Jenga tower the inebriates are deconstructing next door at the Star Bar. Those slices respect the fatcap. The bark is a salty rub, but the star player is the smoke ring, which burrows a full inch deep into the meat with mesquite’s tannic low-country twang."
"The brisket is superb, and occasionally served in “flights” of the best Prime-grade and Wagyu breeds, allowing diners to sample smaller portions of each high-end meat side by side."
"A smokehouse may seem like an unlikely choice for a fine-dining chef, but owner Mike Johnson’s passion for barbecue shines through in dishes like the Big Muddy. The smoky-sweet sandwich comes piled with smoked brisket, jalapeño cheddar sausage and housemade sauces that make for great layers of flavor."
