The Big Tex Recipe Video
Ingredients
Beef brisket - 1
Hot Dog Bread
BBQ Sauce
Extra Sharp Cheddar Cheese Slices
For the Marmalade :
Onion - 1
Olive oil - 1/2 cup
Salt - as desired
Brown Sugar - as desired
Pepper - as desired
Creole Mustard - as desired
For the BBQ Rub :
Paprika- 2 tablespoons
White Pepper - 1 tablespoon
Dark Brown Sugar - 1 tablespoon
Salt - 1 1/2 teaspoons
Celery Salt - 1 1/2 teaspoons
Garlic Powder - 1 teaspoon
Dry Mustard - 1 teaspoon
Cumin - 1 teaspoon
Cinnamon - 1 teaspoon
Directions
GETTING READY
1. Cut the beef separating the flab from the point.
2. Choose the flab and trim fat from the meat.
3. Coat the meat with the spice rub and let it sit for one hour.
4. Prepare the charcoal smoker cum grill.
MAKING
5. Insert a meat thermometer through the meat to touch the thickest part and place the meat in the smoker to let it smoke until the internal meat temperature is 185 degrees.
6. Slice onion and drizzle over with a little olive oil and salt.
7. Fold it in a foil and drop in the smoker for about 45 minutes to an hour.
8. Into a pan on the stove add a little bit of olive oil and then add the smoked onions.
9. To let it turn into marmalade add some brown sugar, salt, pepper and a little bit of creole mustard.
10. Lower temperature and let it cook for about 30-40 minutes.
11. Remove the done brisket from the smoker and across the grain to make slices.
FINALIZING
12. To assemble the sandwich, place two brisket slices between the breads, onion marmalade, barbecue sauce if desired and cheddar cheese slices.
13. Place the sandwich on the grill and grill until the bread is crispy.
SERVING
14. Serve alongside a beverage or as desired.
1. Cut the beef separating the flab from the point.
2. Choose the flab and trim fat from the meat.
3. Coat the meat with the spice rub and let it sit for one hour.
4. Prepare the charcoal smoker cum grill.
MAKING
5. Insert a meat thermometer through the meat to touch the thickest part and place the meat in the smoker to let it smoke until the internal meat temperature is 185 degrees.
6. Slice onion and drizzle over with a little olive oil and salt.
7. Fold it in a foil and drop in the smoker for about 45 minutes to an hour.
8. Into a pan on the stove add a little bit of olive oil and then add the smoked onions.
9. To let it turn into marmalade add some brown sugar, salt, pepper and a little bit of creole mustard.
10. Lower temperature and let it cook for about 30-40 minutes.
11. Remove the done brisket from the smoker and across the grain to make slices.
FINALIZING
12. To assemble the sandwich, place two brisket slices between the breads, onion marmalade, barbecue sauce if desired and cheddar cheese slices.
13. Place the sandwich on the grill and grill until the bread is crispy.
SERVING
14. Serve alongside a beverage or as desired.
Editors Review
For all the adventurous types, here is the big tex recipe which will take your taste buds on a roller coaster ride. This sandwich is a true American tex with all the goodness of nicely smoked beef and the other ingredients making it a hot favorite for the outside grilling events. Take a look at how you can bring home this big guy tex.Chef
