Looking for some new recipes this 4th of July? Why not try these brisket recipes that will make your 4th of July BBQ amazing?!

4th of July is a time for celebrating, and for many of us, that means family time and cooking on the BBQ. We've partnered with Stubb's to bring you these awesome recipes to try out this 4th of July with your family and friends.

These brisket recipes will be great on the 4th of July!

I don't know about you, but I love trying new things. Especially recipes! So when Stubbs reached out I was excited to try out their BBQ sauce and share these recipes with my readers. Look them over and let me know which one you'd like to try out this 4th of July!

Stubb's BBQ Brisket

Glad I found these brisket recipes just in time for our 4th of July BBQ!

Brisket, the big meat, is the most common meat you’ll find in any Texas Bar-B-Q joint.  Here we’re coating an entire brisket with Stubb’s Bar-B-Q Rub. Crafted by Stubb himself at his original Texas Bar-B-Q joint, this seasoning is a bold blend of sea salt, paprika and black pepper to help you create flavorful brisket.

Prep Time: 15 minutes

Cook Time: 8 hours



6 pound beef brisket, untrimmed

1 bottle Stubb’s® Bar-B-Q Rub

Soaked wood chips (for smoke flavor if using charcoal)



Rub entire brisket with Bar-B-Q Rub. Let it rest for a minimum of 30 minutes. This allows the rub to penetrate the meat.

While the brisket is resting, prepare your smoker for indirect low heat (225°F to 250°F) cooking. If using charcoal, layer the soaked wood chips with the charcoal. Place foil pan under grates of grill or smoker to catch drippings.

Cook the brisket, fat side up, over indirect heat until internal temperature on thickest part of the brisket reaches 180° to 185°F. This usually takes 8 to 10 hours depending on your pit. To maintain low heat, check every hour to adjust vents and add more charcoal and soaked wood chips as needed. Remove brisket and let it rest 15 to 45 minutes before slicing against the grain.

Makes 16 servings.

BBQ Brisket Sliders

Bar-B-Q Brisket Sliders with Barbeque Pickles and Crispy Onion Straws- oh so yummy! I'm definitely trying out this recipe this 4th of July!

Loaded with flavor, these Bar-B-Q Brisket Sliders are just how Stubb would have made ‘em himself. From his tangy-sweet brisket seasoned with Stubb’s Bar-B-Q Rub and Bar-B-Q Sauce, to the savory, spice-rubbed barbeque pickles and crispy onion straws, these sliders have got it all.


Prep Time: 20 minutes

Cook Time: 5 minutes



Barbecue Pickles:

2 cups very thinly sliced small cucumbers (1/8-inch thick)

1 tablespoon Stubb’s® Bar-B-Q Rub

1 tablespoon sugar

2 tablespoons white vinegar

Crispy Onion Straws:

1/2 cup flour

1/4 teaspoon salt

1/8 teaspoon McCormick® Ground Black Pepper

1 medium onion, very thinly sliced and separated into rings

Vegetable oil, for frying

Bar-B-Q Brisket Sliders:

2 pounds sliced Stubb’s BBQ Brisket 

12 slider or small dinner rolls

3/4 cup Stubb’s® Original Bar-B-Q Sauce



For the Pickles, mix cucumbers, Bar-B-Q Rub and sugar in small bowl. Let stand 30 minutes. Strain cucumbers and place in glass bowl or jar. Stir in vinegar. Cover. Refrigerate until ready to use.

For the Onion Straws, mix flour, salt and pepper in large resealable plastic bag. Add onion rings; toss to coat well. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil on medium-high heat. Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onion rings are golden brown. Drain on paper towels.

For the Sliders, serve brisket slices on slider rolls topped with Barbecue Pickles, Crispy Onion Straws and Stubb’s Bar-B-Q Sauce. (Store any leftover pickles in tightly covered glass container in refrigerator for another use.)

Makes 12 (1 slider) servings.


Brisket Walking Nachos

These Brisket Walking Nachos will be a great recipe to try on the 4th of July!

Our favorite way to snack on-the-go? Brisket Walking Nachos starring the tangy tomato flavor of Stubb’s Original Bar-B-Q Sauce and Stubb’s BBQ Brisket. Swap corn chips for waffle chips and top with sharp Cheddar cheese, refreshing pico de gallo and creamy guacamole.

 Prep Time: 15 minutes

Cook Time: 4 minutes



12 bags (1 ounce each) waffle-cut, rippled or kettle style cooked potato chips

3 cups shredded Cheddar cheese, divided

2 pounds shredded Stubb’s BBQ Brisket, divided

3/4 cup Stubb’s® Original Bar-B-Q Sauce, divided

3/4 cup pico de gallo, divided

3/4 cup prepared guacamole, divided



Place 1 opened bag of chips in a small disposable paper food tray. Top with 1/4 cup cheese. Microwave on HIGH 30 seconds or until cheese is melted.

Top cheese with 1/4 cup shredded brisket, 1 tablespoon Bar-B-Q Sauce, 1 tablespoon pico de gallo and 1 tablespoon guacamole. Repeat with remaining ingredients.

Makes 12 servings.


Brisket Tacos With Corn Avacado Salsa

This recipe for Brisket Tacos with Roasted Corn Avocado Salsa will be amazing this 4th of July!

Need an idea for all that leftover brisket? Taco Tuesday to the rescue. Flour tortillas piled high with mouth-watering Stubb’s Bar-B-Q Rub-seasoned brisket get topped with a Roasted Corn Avocado Salsa. Dig in.

Prep Time: 20 minutes


Roasted Corn Avocado Salsa:

2 medium avocados, peeled, pitted and chopped

1 cup grilled corn kernels (from about 2 ears fresh corn)

1/4 cup chopped red bell pepper

2 tablespoons lime juice

1 tablespoon finely chopped red onion

1/4 teaspoon salt

1/4 teaspoon McCormick® Ground Black Pepper

Brisket Tacos:

12 (6-inch) flour tortillas

2 pounds shredded Stubb’s BBQ Brisket, with reserved pan juices 



For the Salsa, mix all ingredients except brisket and tortillas in medium bowl. Cover. Refrigerate until ready to use.

For the Tacos, warm tortillas in oven or grill. Serve shredded brisket in warmed tortillas topped with Roasted Corn Avocado Salsa and reserved brisket pan juices, if desired.

Makes 12 (1 taco) servings.

We hope you've enjoyed these Brisket Recipes That Will Make Your 4th of July BBQ Amazing!

Disclosure: I did receive samples from Stubbs to help facilitate this post. All opinions are my own.