Texas Brisquet Sandwich, Grilled Corn on the Cobb, Cucumber Water, Watermelon, Vanilla Ice Cream with Banana
Servings 2
Calories 988kcal
Ingredients
Texas Brisket Sandwich
- 1 TBSP Brown sugar
- 1 TBSP Paprika
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Chili powder
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Cayenne pepper
- 14 oz Beef brisket
- 2 Brioche buns or hamburger buns
- ½ cup BBQ sauce optional
Cucumber Water
- ½ Cucumber thinly sliced
- 24 oz Cold water
Grilled Corn
- 2 ears Corn on the cob shucked
- 2 tsp Butter
- Salt to taste
Fruit + Dessert
- 2 slices Watermelon
- 1 cup Vanilla ice cream
- 1 Banana sliced
Instructions
- Preheat the oven to 300℉ (148℃). (Alternatively, use a slow cooker and cover the brisket ¾ of the way with broth or water.)
- In a bowl, mix together brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the dry rub.
- Pat the beef brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap in foil and place fat side up on a baking sheet. Cook the brisket in the oven for 3 hours (or in the slow cooker for 6–8 hours).
- Remove from oven and rest for 30 minutes before slicing against the grain.
- Add sliced cucumber to cold water. Chill in the fridge while preparing the meal.
- Preheat grill or grill pan to medium heat. Grill the corn on all sides until nicely charred and tender. Lather with butter and season with salt and pepper.
- Assemble sandwiches: Portion the sliced brisket onto the bun. Top with barbecue sauce and the top bun.
- Serve the sandwich with grilled corn, watermelon, cucumber water and ice cream with sliced banana.
Nutrition
Calories: 988kcal | Carbohydrates: 129g | Protein: 55g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1804mg | Potassium: 2006mg | Fiber: 9g | Sugar: 79g | Vitamin A: 4430IU | Vitamin C: 39mg | Calcium: 236mg | Iron: 8mg