Depending on where you’re from, you may have grown up eating a regional variety of barbecue. North Carolina, Kansas City, Memphis. There are almost too many styles to name.
We wanted to develop a barbecue recipe that would be the perfect addition to any summer cookout menu and our minds immediately went down south - to Texas, that is. We turned to Austin’s one and only Franklin Barbecue for inspiration.
In Texas, barbecue is all about the meat. As far as smoking goes, low and slow is the name of the game. Texas barbecue smokes for hours over the low heat of a wood or charcoal fire, leaving you with a deep smoky flavor that can only be truly replicated with a lot of smoke and even more patience.
In order to achieve a similar taste for our Slow Cooker Texas-Style BBQ Brisket, we added smoked paprika to our dry rub. The paprika helps add a smoky flavor to the slow cooked meat, without the smoke.
First, cover your brisket with the dry rub and refrigerate the meat in a resealable bag over night. After the meat sits, sear the brisket for 2-3 minutes on each side. Arrange onions on the bottom of the slow cooker crock (the onions provide a little moisture), then put your brisket on top of the onions, fat side up. Cook on HIGH for 4 to 4 ½ hours or on LOW for 6 ½ to 7 hours until the meat is tender.
Let rest and cut into thick slices. We wanted to serve a hand-held version of this Texas-style BBQ brisket, slapping it in between two thick slices of bread - making it perfect for backyard parties.
While some Texas barbecue joints don’t even serve their meat with barbecue sauce, we wanted something to top our sandwiches. The thick red sauce is tangy and sweet, complementing the smoky meat perfectly. Top your sandwiches high (everything’s bigger is Texas after all), grab an extra side of homemade barbecue sauce and channel the great state of Texas.