Texas-style Smoked Brisket with Tangy Coleslaw and Warm Cornbread: A Savory and Smoky Delight

Nov 10, 2023 | Main Courses


Prep Time

Cooking Time

90 minutes
Approximately 18-24 hours



For the Brisket:

  • 1 whole beef brisket (approximately 12 pounds)
  • 2 tablespoons of paprika
  • 2 tablespoons of cumin
  • 1 tablespoon of black pepper
  • 1 tablespoon of kosher salt
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of brown sugar
  • 1 teaspoon of cayenne pepper (adjust to taste)
  • Hickory wood chips for smoking

For the Coleslaw:

  • 1 small green cabbage, thinly sliced
  • 1 small red cabbage, thinly sliced
  • 2 carrots, shredded
  • 1/2 cup of mayonnaise
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of honey
  • Salt and pepper to taste

For the Cornbread:

  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/4 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk
  • 1/4 cup of melted butter
  • 2 large eggs


1. Begin by preparing the brisket. In a small bowl, combine the paprika, cumin, black pepper, kosher salt, garlic powder, onion powder, brown sugar, and cayenne pepper to create the flavorful spice rub.

2. Trim any excess fat from the brisket, leaving only a thin layer for optimal juiciness. Generously rub the spice mixture all over the brisket, ensuring every nook and cranny is coated. Let the brisket sit at room temperature for about an hour to allow the flavors to infuse.

3. While the brisket is resting, prepare your smoker according to the manufacturer’s instructions. Preheat it to a temperature of around 225°F (107°C) and add hickory wood chips for that authentic smoky flavor.

4. Place the brisket on the smoker, fat side up, and close the lid. Let the brisket smoke for about 1 1/2 hours per pound, or until it reaches an internal temperature of 195-205°F (90-96°C). This slow and low cooking method will ensure tenderness beyond compare.

5. While the brisket works its magic, let’s whip up the tangy coleslaw. In a large bowl, combine the green and red cabbage with the shredded carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined. Pour the dressing over the cabbage mixture and toss to coat. Allow the coleslaw to chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

6. As the brisket nears completion, it’s time to shift our focus to the cornbread. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.

7. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as it can lead to a dense cornbread.

8. Pour the cornbread batter into the prepared baking pan and smooth the top. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before cutting it into squares.

9. Remove the brisket from the smoker when it reaches the desired internal temperature, and tent it with aluminum foil. Allow the meat to rest for about 30 minutes to an hour to allow the juices to redistribute.

10. Finally, slice your brisket against the grain for maximum tenderness and serve it alongside the tangy coleslaw and warm cornbread squares.

Cooking Instructions

Now, sit back and savor that first bite of Texas-style Brisket. Let the smoky flavors transport you to the rustic plains of Texas and indulge in the tender embrace that this dish brings. Share it with loved ones, swap stories around the table, and enjoy the warmth that comes from a meal prepared with love.

Tips and Variations:
– For an extra layer of flavor, you can marinate the brisket overnight before applying the spice rub.
– If you don’t have a smoker, you can still achieve fantastic results by slow cooking the brisket in your oven. Set it to 250°F (120°C) and cook until the internal temperature reaches 195-205°F (90-96°C).
– Experiment with different wood chips for smoking, such as mesquite or oak, to add unique flavors to your brisket.
– Feel free to customize the coleslaw by adding other ingredients like sliced jalapenos, diced bell peppers, or even shredded cheese for a delightful twist.
– Cornbread can be made in various shapes and sizes, from muffins to cornbread sticks. Get creative and find the presentation that suits you best.

Remember, cooking is an art form that brings people together. So gather your loved ones, put on some classic country tunes, and enjoy the tender delights of Texas-style Brisket. Happy cooking!

Texas-style Brisket

Main Courses > Texas-style Smoked Brisket with Tangy Coleslaw and Warm Cornbread: A Savory and Smoky Delight

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