Texas-style brisket cooked 3 ways

Recipes provided by Robbie Shoults


HOUSTON – These days, party foods are just as important as the games themselves! 

This season, cheer on your favorite Houston sports teams while indulging in delicious game day foods.

Head honcho of Bear Creek Smokehouse, Robbie Shoults shares pointers to try your hand at smoking brisket. 

Check out 3 tasty recipes, below: 



  • 6"x10" flatbread
  • Beef Brisket Chopped
  • Your favorite BBQ Sauce
  • Shredded Mozzarella Cheese
  • Purple Onion Slivers
  • Heirloom Tomatoes
  • Sliced Jalapenos
  • Sliced Mushrooms
  • Ranch Dressing

Preheat the oven to 425 degrees.
Add 1/4 cup of BarBQ sauce to flatbread and spread.
Sprinkle 1/2 cup Mozzarella Cheese on top of the flatbread. 
Add 4 oz of your choice of meat.
Add desired vegetable toppings.
Place flatbread directly on the oven rack.
Heat on 425 degrees for approximately 5 minutes.
Drizzle Ranch dressing across flatbread when removed from oven.
Slice and Share!



  • Waffle Fries
  • Beef Brisket Chopped
  • Cheese
  • Chopped green onion
  • Chipotle sour cream
  • Pico de gallo
  • Guacamole

Spray bottom of skillet with Pam and add waffle fries to cover the bottom and bake according to manufacturer's directions. 
Remove from oven and add cheese, brisket, and green onions. Place back in oven until cheese is melted remove and add your favorite cold topping from the ones mentioned.


  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup full-fat sour cream
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1/4 cup honey
  • 5 and 1/2 tablespoons unsalted butter, melted until browned, cooled slightly
  • 2 small jalapeno peppers, seeded and minced
  • chopped brisket

Preheat oven to 400°F. Line 12 regular muffin cups with non-stick liners; set aside. In a large bowl combine the cornmeal, flour, brown sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add in the buttermilk, sour cream, egg, egg yolk, and honey. Use a fork to lightly mix these ingredients together, then use a rubber spatula to fold the wet ingredients into the dry ones, stirring just until incorporated (do not over mix). Fold in the browned butter and jalapenos and stir until just combined. Divide batter equally among prepared muffin cups. Add about 1 TBS chopped brisket to the top of batter then push the brisket in to the batter with a spoon and top with a slice of jalapeno. Bake for 15 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Place the pan on a cooling rack and cool for 10 minutes. Serve warm, with extra honey and butter.

For more information or to connect with Robbie, click here