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Barbecue Beef Brisket Coming to Starbucks

Barbecue Beef Brisket Coming to Starbucks

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The coffee juggernaut is now offering barbeque

This new sandwich is part of Starbucks’ summer menu.

Ever wanted to buy barbecue at Starbucks? Well, you’ll soon be in luck: The coffee chain is in the process of rolling out a new barbecue beef brisket sandwich nationwide.

The company is beginning a summer menu rollout, and wants to offer customers options that are “perfect for spontaneous picnics and after work snacks,” as they explained in a press release.

Enter the new barbecue beef brisket sandwich. This hearty sandwich comes on San Francisco-style sourdough with roasted onions braised in Gordon Biersch Blonde Bock Beer and is topped with Sonoma jack cheese. The recipe is inspired by Starbucks’ West Coast roots, and the sandwich’s ingredients are sourced primarily from Northern California.

According to Starbucks, the beef brisket is smoked for over seven hours before being mixed with barbecue sauce. The sandwich checks in at 510 calories, 23 grams of protein, and 22 total grams of fat.

You’ll find this sandwich at 3,400 major metropolitan Starbucks stores all summer; it’ll remain a seasonal offering for the time being.

12-hour barbecue beef brisket

Curtis Stone recipe for 12-hour barbecue beef brisket.

12-hour barbecue beef brisket


  • 30 gm (¼ cup) sea salt flakes
  • ¼ cup freshly ground black pepper
  • 1 brisket point end deckle off (6kg-7kg), fat trimmed to 6mm-8mm thick
  • 4 kg charcoal briquettes
  • Smoking wood chunks, such as oak, pecan, hickory or cherry



Note If you don't have a kettle barbecue, you can roast the salt and pepper-crusted brisket on a tray in a 120C oven until the dark crust or "bark" forms and the internal temperature reaches 95C on a thermometer probe (7½-8 hours). Wrap cooked brisket as tightly as possible in a large piece of unwaxed butcher's paper about 60cm x 75cm and rest at room temperature for 1 hour. Serve as above.
How to prepare your barbecue
1 To prepare your barbecue for the 12-hour brisket, place a couple of pieces of newspaper in the bottom of a chimney charcoal starter. Place 12 charcoal briquettes on top of the chimney starter and light the newspaper. Allow the briquettes to burn until they're all completely covered in a thin layer of ash (15-20 minutes).
2 On the bottom rack of a kettle barbecue, dump about two-thirds of the bag of unlit briquettes into the centre of the barbecue, then build a circle three-quarters of the way around the perimeter of the barbecue two briquettes wide. Place another two-briquette-wide layer on top and reserve any extra briquettes.
3 Place a 20cm-square disposable roasting pan on the side of the barbecue opposite the briquette chain and bring 1 litre of water to the boil. Using tongs, carefully place the lit briquettes at one end of the briquette chain so the lit briquettes are just nestled against the unlit ones. Place a chunk of wood where the lit and unlit briquettes meet and place three more chunks of wood on top of the briquette chain at 5cm intervals (this allows them to ignite about every 30-45 minutes). Pour the boiling water into the aluminium pan.
4 Position the top barbecue grate in place, then close the lid and monitor the temperature inside the barbecue (a digital probe thermometer resting on the top grate is best for this). Open or close the lid vents as needed to maintain a constant 120C.
Drink Suggestion: With the brisket, barbecue sauce and Southern beans, go for the most powerful red zinfandel you can find. For brisket paired with watermelon rind pickles, try a spicy grenache brisket, bread and coleslaw will go down well with a big, hoppy American-style pale ale. Drink suggestion by Max Allen


  • Trim the fat off the brisket, leaving about 1/4 inch.
  • Pat the brisket dry with paper towels.
  • Season the brisket with the salt and pepper and rub the garlic all over it.
  • Add the brisket fat side up into the slow cooker for a cook time of 8 hours on low heat.
  • To finish, place brisket in the oven fat side down on broil for 1 minute.
  • Let brisket rest around 30 minutes prior to slicing and slice along the grain of the meat.


  • Instant Pot: Slow Cooker Brisket can also be cooked in an Instant Pot. Add the brisket to your Instant Pot and season per the recipe instructions. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully, place onto a roasting rack and broil for 30 seconds to 1 minute if you want a crispier top.
  • Spice Rub: Since we are using just salt and pepper and garlic here for a classic holiday preparation you can add any spice rub you’d like to make this brisket more BBQ friendly.

Here’s an easy BBQ Rub Seasoning Mix Recipe I use on my crazy popular Crockpot BBQ Beef Sandwich Recipe (Have you tried these yet? They’re amazing).


Combine pepper, salt, and pink salt (if using) in a small bowl. Rub two-thirds of mixture evenly over surface of brisket. Reserve remaining one-third of mixture. Slice brisket in half crosswise in order to fit into large vacuum bags.

Place each brisket half in a vacuum bag. (Fold over the top of each bag while you add brisket so that no rub or juices get on the edges of bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke, if using, to each bag. Seal bags using a vacuum sealer and let rest for 2 to 3 hours in the refrigerator.

Set your precision cooker to 135°F (57°C) for brisket with a tender, steak-like texture, or 155°F (68°C) for more traditionally textured brisket that falls apart when you pull at it. Add brisket to water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F. Allow cooked brisket to cool at least to room temperature before proceeding (an ice bath can speed up this process). Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing.

To Finish on the Grill: Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove brisket from bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of brisket. Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 3 hours. Continue with step 7.

To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). (If your oven has a convection setting, turn it on and adjust heat to 275°F/135°C instead.) Remove brisket from sous vide bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt-and-pepper mixture into surface of brisket. Place brisket on a wire rack set in a rimmed baking sheet, fat cap up, and place in oven. Roast until a deep, dark bark has formed, about 2 hours. Continue with step 7.

Transfer brisket to a cutting board and tent with foil. Allow to rest until the temperature drops to between 145 and 165°F (63 and 74°C), about 30 minutes. Slice against the grain into thin strips and serve with white bread, dill pickles, and sliced onion.

Get the Recipes for Jeff's Rub and Sauce

I have been using my original rub recipe on briskets for as long as I can remember and I make no bones about saying it makes for a lip smacking good time.

You special folks down in Texas and thereabouts who “don't like sweet rubs on your beef”, use my Texas style rub recipe (yep, I made it just for you) 'cause it don't have any sugar in it– it's just nice and savory!

I promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe


  • 1-1/2 cups ketchup
  • 1/2 cup packed dark brown sugar
  • 1/2 cup water
  • 1/4 cup grated yellow onion
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 3/4 teaspoon freshly ground black pepper


  • 1/4 cup paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon kosher salt, plus more as needed
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1 (5-pound) beef brisket


  • 6-8 Sturdy, crusty hoagie rolls
  • Crock Pot Barbecue Brisket
  • 6-8 slices smoked provolone cheese
  • 1 large sweet onion, sauteed until golden in olive oil
  • pickled jalapeños (optional)


What about the fat?

If you want to trim the fat, you can cut it to ¼ inch, but it is not needed. I scrap it off after cooking with no problem. Also, cap up or down doesn't matter, so I tend to do fat up so I can scrap it off easier right after cooking.


Be sure to cut cross-grain. I will say that again CUT ACROSS THE GRAIN. If you do a point end, separate after cooking. I always refrigerate before cutting. Then cover with a generous coat of sauce and reheat. Some of you will remember me stating not to use BBQ until serving. But brisket can handle it, it is just on the surface, and it somewhat makes up for the lack of a rub.

You can also "chop" the brisket, which makes serving easier. We are used to slices but chopped is growing on me.

Do not shred. It will leave long strands of meat that will be "chewy." A really bad thing. You did this work for that?

To be a "correct" brisket sandwich in our family, it must be on white Wonder Bread and have Gates BBQ sauce from Kansas City. (Link in The Cooking for Two Shop.)

Proper assembly of the sandwich is a double-decker with sauce on each layer and sauce on the plate for dunking. Feel free to do what you want, but this is the recommended method of consumption.

How Much Do I Need?

I have done this for parties several times, serving 25 to 50 people. You can cook several days ahead and just reheat at the time.

A sandwich holds about ¼ pound for most people. So, I assume 4 servings per pound. This is always very popular and even the small eaters come close to two servings. If you cook about ½ lb per person, you should be about right. Add a little more to be safe and have leftovers. ¾ lb if they are piggies. 1 lb per teenage boy.

Easy Beef Brisket Recipe

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This easy beef brisket recipe is a family dinner favorite. This is one of those dishes that seems fancier than it actually is to make. A beef brisket is slow roasted in a tomato sauce with carrots and onions. It’s the perfect meal to make for a family gathering around the dinner table on the weekends. A bonus is that leftover brisket can easily be made into sandwiches for the week ahead.

When I think of family meals, I think of gathering, comforting, delicious food everyone will love, and recipes that are approachable and easy to make. This beef brisket is one of those.

This dish is really good reheated, so even if you’re a small family, I’d recommend making this and then having leftovers throughout the week.

The differentiator in this recipe are the delicious tomatoes used: Red Gold Tomatoes . My family has been using Red Gold Tomatoes for years – they are the best tasting tomato products! Red Gold Tomatoes are steam packed fresh to preserve the tomato flavor, so there is no ‘can’ taste. Because their tomatoes are picked when they are absolutely vine-ripe-red, it eliminates the need for any added flavors, colors or preservatives, so there’s nothing artificial!

What I also love about Red Gold tomatoes is that they’re not only family owned (4 th generation) but they’re family grown and made. Red Gold Tomatoes are sustainably grown on over 40 Midwest family farms!

I remember the bright Red and Gold packaging of the cans my mom used to get when I was growing up, and now whenever I use tomatoes for a recipe, I always choose Red Gold Tomatoes (here’s a store locator to find them near you).

My husband was recently gifted a roasting pan, and has been all about trying different roasting recipes. When he first made a beef brisket, the house filled with wonderful roasting aromas and we invited his parents over for a weekend meal. Everyone sat around the table enjoying the dish and could not stop talking about how good it was. We are now known for this brisket recipe, and I’m totally 100% okay with that.

A few tips for making a really good brisket:

  • Ask for a “point” brisket at the butcher– it’s the second cut with typically a little more fat. This is not necessary though, any cut will work – just leave the fat on (as the meat slow roasts, it will melt).
  • This is a really great make-ahead dish, so if you want to do all the steps the day ahead and then serve it the next day, rewarmed, it’s just as good!
  • Browning the brisket before you roast it in the oven really brings out flavor (then you deglaze the pan with either red wine or beef broth.) You could skip this step and just roast everything, but I’d recommend taking the extra step.
  • I always like adding extra carrots. My kids love the soft carrots that have been roasted in the tomato sauce with this dish, so I add extra. Also – since this dish is cooking low and slow, you don’t want the carrots to completely disintegrate, so I’d recommend cutting them in large chunks (or if they’re smaller carrots, you could leave them whole.)
  • Serve this brisket over mashed potatoes.

  • Low and slow is the name of the game with this recipe. You’re roasting the meat at 300 degrees.
  • The general rule for cooking this cut of meat is 45 minutes per pound of brisket. You want to cook it for 3-4 hours, or until fork tender. We use a meat thermometer (but it’s not necessary) – when it reaches 180 it’s time to remove the brisket from the oven. If you think it is cooking too fast, lower the oven temperature to 225.
  • To keep the meat’s ultimate juiciness, you’ll let the meat rest a little, then add it back into the cooking liquid. Since this takes a little time (non-active cooking time) you could either make your mashed potatoes or side dishes during this period, or let the meat cool when it’s back in the sauce and then refrigerate it until the next day when you want to serve it.

Next time you’re looking for a meal to make for your family, I’d highly recommend this easy beef brisket. Have you ever had brisket? Let me know in the comments below.

Root Beer Brisket

Did you know that I have a brand spankin’ new Facebook page? I do. It is so cute, it hurts.

I realized that making a Facebook fan page so-cute-that-it-hurts was above my skill set, so I did what any girl would do, I hired out. (The girls at Tarte are amazing. I highly recommend them.) I went to my Facebook page to answer a reader question, and imagine my surprise when I found this gorgeousness in place of my sad and tired old one. There she was, all pretty and organized, and best of all – MINE! I love it so much that I spend a lot more time over there. And you know what happens over there? We talk about stuff. Real conversations. About all kinds of stuff. Downton Abbey. Cool stuff around the Interwebs. You get the idea. You can view my Instagram feed (I am bakedbree if you would like to follow me). You can also see my new Baked Bree Pinterest Boards. Take a look around. There is some really fun stuff, and it is going to be changing. New things will be added and it will be updated frequently.

Yesterday on my Facebook page, I mentioned that I was in a cooking mood, and that I was busting things out of my kitchen. Before 10am, I had already made 3 things. I mentioned that I was making this root beer brisket. I got quite a few requests for the recipe. As much as I would like to, I don’t blog everything that I cook at home. In fact, I don’t even blog some of the things that I make with the intention of blogging them. But, that being said, if you ask me for a recipe, I try my hardest to give it to you. What can I say? I am a people-pleaser. And if we were not having a conversation about it on Facebook, you would not be seeing it here today, (or in such a timely manner might I add). This brisket really was delicious, and worth being shared. So, come on over. Like me. Because I really like you, and I want to get to know you better.

1 (3 1/2 pound) brisket, trimmed
salt and pepper
1 onion, sliced
1 (4-ounce) can tomato paste
1 cup barbecue sauce (I like Stubb’s Sweet Heat)
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
4 cloves minced garlic
1/4 cup brown sugar
1 1/2 cups root beer

Trim your brisket if it has a lot of fat. Season well with salt and pepper. Both sides.

Add the brisket to a very hot pan. Brown on both sides. My slow cooker has a browning feature, so I can do it directly in my slow cooker. The lazy girl in me loves that I do not have to dirty an extra pan.

Transfer the brisket to your slow cooker. Cover the top with sliced onions.

Mix together tomato paste, barbecue sauce, Worcestershire sauce, Dijon, garlic, and brown sugar. Season with salt and pepper.

Pour the sauce over the brisket.

Pour over root beer.

Cover and cook on LOW for 6 hours.

From here, you can slice and serve. Maybe a potato or a vegetable? This makes enough for at least two meals in my house, maybe even three. Tonight, I am going to shred the leftovers and make a barbecue beef sandwich. This is incredibly versatile. I have even used leftovers for crazy good tacos. It reminds me of my Passover Brisket, but less sweet.

Easy Smoked Brisket

My husband and I are obsessed with barbecue, so I was so excited to surprise him for Father’s Day with a Camp Chef Woodwind Pellet Grill.

Our favorite dish to make on the smoker is Smoked Brisket. This recipe is so simple – the rub only has 5 ingredients (brown sugar, salt, paprika, chili powder, and black pepper)!

How many hours per pound for smoke brisket?

When it comes to smoking brisket, the question that we get the most is how long do you smoke a pound of brisket. Here is a good rule of thumb:

Cook 1 1/2 – 2 hours per pound of brisket between 200-250 degrees.

There are a couple of factors that will determine just how long to smoke your brisket, such as temperature fluctuation, how often you open the door of the smoker, wind, etc.

What temperature To SMOKE BRISKET?

The ideal temperature of a smoked brisket is somewhere around 195-200 degrees at the thickest part of meat, but keep in mind that the temperature will continue to rise (even up to 10 more degrees) after you remove it from the smoker.

How much brisket should I plan on serving each person?

When it comes to brisket, butchers recommend 1/2 pound per person. It’s definitely better to have too much than not enough.

How to reheat beef brisket?

If you end up with leftover brisket (you’re so lucky!), you can easily reheat it in an oven. But for a more authentic smoked taste and to get the juices flowing again, pop it in the oven! Follow these steps:

  • Preheat oven to 325 degrees.
  • Place brisket in a baking pan and cover with foil.
  • Warm brisket until it reaches 140 degrees (it could take up to an hour).

How to make smoked brisket

The smoked beef brisket recipe that I am sharing today is really quite simple with ingredients you have in your pantry. Let’s jump right in!