These are authentic Texas Style Barbecued Beef Brisket Sandwiches.


  • 1 (5-6 pound) beef brisket, trimmed of obvious fat
  • 3 T. Emeril’s Essence, Cajun Bayou Blast, recipe follows
  • 3 1/2 t. salt
  • 1 T. olive oil
  • 4 c. Barbecue Sauce, recipe follows
  • 1 12 oz. can Coca-Cola
  • 8 to 10 onion rolls, warmed


Preheat the oven to 325 degrees F.

Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.

Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.

Combine the barbecue sauce, Coca-Cola, and the remaining 2 t. salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.

Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.

Let stand for 15 minutes before carving, or better yet, turn off oven and leave overnight in the oven.  Then, scim fat and reheat before serving. Slice the meat across the grain and arrange onto warm onion rolls. Serve with the pan juices spooned over each sandwich.

For the Barbecue Sauce:

  • 4 c. ketchup
  • 1 c. finely chopped yellow onions
  • 1/2 c. Steen’s 100% Pure Cane Syrup
  • 1/2 c. dry red wine
  • 2 T. fresh lemon juice
  • 2 T. Creole mustard
  • 2 T. dark brown sugar
  • 1 T. minced garlic
  • 1 T. minced Hatch, NM green chilis
  • 1 T. Worcestershire sauce
  • 1 t.  Frank’s hot pepper sauce
  • 1 t.  French sea salt
  • 1/2 t. cayenne


Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days.

Yield: 5 cups