Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast
INGREDIENTS
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3 tablespoons ancho chile powder
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2 tablespoons kosher salt
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1 tablespoon allspice, ground
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1 tablespoon celery seeds
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1 tablespoon coriander seeds, ground
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1 tablespoon garlic powder
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1 tablespoon mustard seeds, ground
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1 tablespoon dried oregano
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1 tablespoon smoked Spanish paprika
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1 tablespoon freshly ground black pepper
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One 8 to 10-pound brisket, untrimmed
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3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
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2 cups apple juice (in a spray bottle)
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Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated
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Texas Toast, recipe follows
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Pickled Red Onions, recipe follows
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2 teaspoons canola oil
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4 cloves garlic, smashed and chopped to a paste
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2 sticks unsalted butter, softened
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Kosher salt and freshly ground black pepper
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2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices
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2 tablespoons finely chopped flat-leaf parsley
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1 1/2 cups red wine vinegar
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2 tablespoons sugar
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1 teaspoon mustard seeds
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Kosher salt
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1 small red onion, halved and thinly sliced
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