Having family that lives in Austin, I can't help but respect the BBQ scene they've got going on over there. No, it's not Memphis BBQ, but it's different in a good way. Brisket is what they're known for in Texas, and it's more than safe to say it's a tailgate favorite. Served a number of ways, I thought why not go the flatbread route since everyone loves pizza! A night in the crock pot is all this beautiful piece of meat needs to create a perfectly delicious flatbread!
Grocery list (makes 2 flatbreads)
For the brisket:
- 1 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1/2 tbsp smoked paprika
- 1/2 tbsp cumin
- 1 tsp liquid smoke
- 1 tsp salt
- 1/2 tsp pepper
- 1 (1-2 lb) brisket, fat trimmed
- 1 small onion - sliced thin
- 4 garlic cloves - minced
- 2 cups beef broth
- 1/2 cup Siracha ketchup (or regular ketchup with a few dashes of hot sauce)
- 2 tbsp cider vinegar
For the pizza:
- 2 cans Pilsbury flatbread dough
- 1 cup store bought BBQ sauce
- 1 red onion - sliced thin
- 6 oz smoked gouda with bacon (or regular smoked gouda)
- 4 oz smoked cheddar
1. Prepare the brisket the night before you want to make the pizza. Heat olive oil in a saute pan over medium high. In a small bowl, mix together the brown sugar, chili powder, smoked paprika, cumin, liquid smoke, salt, and pepper. Rub the spice mixture on all sides of the brisket, coating well. Brown the brisket in the pan, about 1 minute on every side.
2. Add the onion and garlic to the bottom of a slow cooker. Place the brisket on top and add the beef broth, ketchup, and cider vinegar. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Take the brisket out and shred the meat wth a fork discarding the fat. Put the meat into a bowl and add about 2 tbsp of the liquid from the pot. Drain about half of the onions out of the liquid and mix together with the meat.
4. Heat an oven to 425 degrees and spread each flatbread dough out on a separate baking sheet. Spread 1/2 cup of the BBQ sauce on each pizza, top with half the meat mixture, half the red onion, and half of both cheeses. Bake for 10-15 minutes until golden and bubbly.
CHEERS TO FOOTBALL SEASON!!!