The BBQ classic from Texas – perfectly combined with Syrah
A juicy, slow-cooked beef brisket with an intense smoky flavour and spicy crust is the heart of Texan barbecue. The combination of tender meat, smoky flavour and spicy crust makes this dish an unforgettable taste experience.
Ideal wine pairing: Syrah (France, Côte-Rôtie AOC)
A Syrah from the Côte-Rôtie AOC in France is the perfect accompaniment to this strong dish. With its aromas of dark berries, pepper and a subtle smoky note, it harmonises perfectly with the smoky brisket. The strong structure and fine tannins of the Syrah complement the texture of the meat and emphasise the spiciness of the crust. The wine’s mineral notes add an elegant freshness that rounds off the flavour experience.
Further wine recommendations:
Zinfandel (USA, Sonoma County AVA) A powerful Zinfandel brings dense aromas of blackberries, stewed plums, vanilla and black pepper – ideal for the savoury, smoky flavour of the brisket. Its ripe fruit balances out the roasted flavours and slight bitterness of the crust, while the spicy notes play harmoniously with the pepperiness of the rub. The medium tannin content provides structure without overpowering the tender meat. All in all, a warm-hearted, intense pairing.
Malbec (Argentina, Mendoza) With its notes of dark berries, violets, coffee and chocolate, a Malbec from Mendoza is the perfect choice for complex, long-cooked BBQ dishes. The present but gentle tannins complement the structure of the brisket, while the velvety texture of the wine emphasises the juiciness of the meat. The depth of the Malbec effortlessly carries the roasted flavours – a real taste experience with a dark soul.
Tempranillo (Spain, Ribera del Duero DO) This wine shows a fascinating combination of ripe fruit, spice and earthy notes – leather, tobacco, sour cherry and herbs. Its elegant structure supports the slow-cooked brisket, while its savoury freshness is a nice counterpart to the smoky crust. The Tempranillos, which are often matured in barriques, also bring subtle vanilla and toasted flavours that go wonderfully with the texture of the meat.
Cabernet Sauvignon (Australia, Coonawarra) Coonawarra Cabernet stands for a unique combination of ripe cassis fruit, eucalyptus and a fine woody flavour. The firm tannins and strong backbone are an ideal match for the structure of the beef brisket. The wine emphasises the depth of the meat, while the typical mint-eucalyptus tone provides an exciting, refreshing note to the BBQ. A very masculine, precise pairing.
Grenache (France, Châteauneuf-du-Pape AOC) Grenache is characterised by aromas of red fruits, garrigue herbs, lavender and a hint of white pepper. This combination brings a surprisingly elegant spiciness into play, which corresponds perfectly with the spice crust of the brisket. The fullness on the palate, paired with soft tannins, ensures a round, silky mouthfeel that picks up on the flavour of the long cooking times in the smoker. A particularly harmonious, almost poetic pairing.
The recipe:
Texas-style beef brisket with a smoky crust
Cooking utensils
- 1 Smoker or grill with lid
- 1 Meat thermometer
- 1 Butcher paper or aluminum foil
- 1 Sharp knife
- 1 Chopping board
Ingredients
- 1,5 kg Beef brisket Brisket
- 2 Tbsp coarse sea salt
- 2 tablespoon coarsely ground black pepper
- Optional: 1 teaspoon garlic powder
- Smoking wood z.e.g. oak or hickory
Preparation
- Remove excess fat from the brisket and rub evenly with the seasoning mix of salt, pepper and optional garlic powder
- Cover the meat and leave to marinate in the fridge for at least 12 hours
- Preheat the smoker or grill to 110-120 °C and add the smoking wood
- Place the brisket on the grill with the fat side up and cook at a constant temperature for 6-8 hours until a core temperature of approx. 70 °C is reached
- Wrap the brisket in butcher paper or aluminum foil and cook for a further 4-6 hours until a core temperature of 90-95 °C is reached
- Remove the meat from the smoker and leave to rest for at least 1 hour
- Cut the brisket into thin slices against the grain and serve
Recommended side dishes:
- Coleslaw
- Cornbread
- BBQ beans
